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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 minutes
Cook Time 20 minutes
Freezing Time 1 hour
Total Time 1 hour 35 minutes
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