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Crunchy and Sweet Fekkas Biscuits (Moroccan Cookies)

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Fekkas is a moroccan type of tea biscuits very popular in Italy that I really love. It has a delicious crunchy texture and are a perfect combination for winter or cold days when you grad a few of them to eat with a very hot tea.

fekkas biscuits

The dried fekkas cookies are essentially made of almonds, butter, sugar, flour, vanilla and other spices of your choice. I will leave some ideas below of spices you can use to vary your fekkas biscuits, but feel free to use your imagination. 

These moroccan biscotti are also perfect to be served on breakfast or afternoon tea on a tray with hot drinks. They literally melt on your mouth with hot liquids, it’s just magical!

Let’s start cooking?

Cooking Time

  • Cooking: 15 minutes
  • Preparation: 30 minutes
  • Freezing time: 1h
  • Total time: 1 hour 45 minutes

Servings

  • 8 servings

Equipment

  • Plastic wrap
  • Parchment paper

fekkas biscuits ingredients

Fekkas Biscuits Ingredients list

  • 9 tablespoons (195g) butter, at room temperature
  • 1/3 cup (100g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 4.4 oz (125g) raw almonds, chopped
  • 2 3/4 cups (350g) all-purpose plain flour, sifted
  • 1 medium egg
  • Pinch of salt

Instructions

  1. In a large flat plate, place the butter, powdered sugar, and salt. Mix with a spatula or hands until the mixture is creamy.
  2. Add the vanilla extract, egg and almonds. Mix well to combine. Add your favourite spices at this point.
  3. Add the flour in parts and continue mixing to form a smooth dough. Avoid over kneading the dough. To check the consistency, draw a line with your finger in the dou, your finger must leave waves in the line.
  4. Divide the dough in half, roll each into a long cylinder around 12 x 1,5 inches. Cover the biscuits dough with a plastic wrap. Tie a knot on both ends. Put in the freezer for at least 1 hour before continuing the recipe
  5. Preheat the oven at 356ºF.
  6. Once frozen, remove the dough from the plastic wrap. Using a very sharp knife, cut into equal coins 0,2 inches thick.
  7. Place the fekkas biscuits on a baking sheet covered with parchment paper. Bake the moroccan  biscotti for 20 minutes until golden.
  8. Transfer to a rack to cool down. As they cool down, they become hardened and crunchy
  9. Serve with tea or coffee.

Notes:

  • You can freeze the cookies in cylinders up to 2 months and pull them out of the freezer 10 minutes before cooking.
  • Baked cookies stay in an airtight container for up to 2 weeks.
  • Be creative with the spices and use different combinations, just make sure to not put too much, as they may change drastically the flavour. I would recommend just a pinch each.

Storage

  • Store the cookies inside an airtight container for up to 2 weeks.

Freezing

  • Suitable for home freezing. Freeze the cylinders for up to 3 months.

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fekkas biscuits on a plate

Crunchy And Sweet Fekkas Biscuits (Moroccan Cookies)

Fekkas biscuits are essentially made of almonds, butter, sugar, flour, vanilla and other spices of your choice. I will leave some ideas below of spices you can use to vary your fekkas biscuits, but feel free to use your imagination. 
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Freezing Time 1 hr
Total Time 1 hr 35 mins
Course Breakfast, Snack
Cuisine Italian, Morrocan
Servings 8 people
Calories 482 kcal

Equipment

  • Plastic wrap
  • Parchment paper

Ingredients
  

  • 9 tablespoons (195g) butter at room temperature
  • 1/3 cup (100g) powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 4.4 ounces (125g) raw almonds chopped
  • 2 3/4 cups (350g) all purpose plain flour sifted
  • 1 medium egg
  • Pinch of salt

Instructions
 

  • In a large flat plate, place the butter, powdered sugar, and salt. Mix with a spatula or hands until the mixture is creamy.
  • Add the vanilla extract, egg and almonds. Mix well to combine. Add your favourite spices at this point.
  • Add the flour in parts and continue mixing to form a smooth dough. Avoid over kneading the dough. To check the consistency, draw a line with your finger in the dou, your finger must leave waves in the line.
  • Divide the dough in half, roll each into a long cylinder around 12 x 1,5 inches. Cover the biscuits dough with a plastic wrap. Tie a knot on both ends. Put in the freezer for at least 1 hour before continuing the recipe
  • Preheat the oven at 356ºF.
  • Once frozen, remove the dough from the plastic wrap. Using a very sharp knife, cut into equal coins 0,2 inches thick.
  • Place the fekkas biscuits on a baking sheet covered with parchment paper. Bake the moroccan biscotti for 20 minutes until golden.
  • Transfer to a rack to cool down. As they cool down, they become hardened and crunchy.
  • Serve with tea or coffee.

Notes

  • Suggestion of spices: A pinch of ground cloves, ground star anise, ground cardamom
  • Freezing: Freeze the cookies in cylinders up to 2 months and pull them out of the freezer 10 minutes before cooking.
  • Storage: Baked cookies stay in an airtight container for up to 2 weeks.
  • Be creative with the spices and use different combinations, just make sure to not put too much, as they may change drastically the flavour. I would recommend just a pinch each.
Keyword biscuits, breakfast, cookies, fekkas, italian dessert, moroccan, tea biscuits

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