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.
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