Almond and Raisin Feqqas(Fekkas)

Tasty little cookies, biscotti like, great for dipping in hot tea or coffee.

The cookies of Morocco are quit simple with usually one intense flavor. 

Anise or walnut or almond. Otherwise they are the very rich

sugar saturated type made with phyllo dough and honey, similar 

to the Greek, baklava.

I found this to be an unusual recipe because it had so many

yummy flavors.  The raisins, the almonds, the sesame seeds 

and the anise seed, all give delicious bursts of flavor 

in each bite of cookie.

Prepared for our Christmas Eve Feast 2016, Moroccan Food.

As Always, 

ENJOY!

Recipe Courtesy of: Moroccan Modern by Hassan M'Souli

• 3 1/2 cups flour
• 1/2 cup super fine sugar
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 2 tsp. anise seeds
• 2 tsp. sesame seeds
• 1/4 cup golden raisins, soaked in warm water until plump and then drained
• 1/2 cup almonds, coarsely chopped, roasted
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 2 Tbsp. orange flower water
• 3 large eggs

PREPARATION

Preheat your oven to 275F and lightly oil a baking sheet.

Add the eggs, oil, butter, orange flower water and sugar,  mix well until sugar dissolves

Add to  the sugar, the salt, baking powder, sesame and anise seeds. Stir in the raisins and almonds.  Add the flour a little at a time to form a soft dough

Divide the dough into large balls and roll each ball into a log about 1 1/4 inch thick

Place onto a greased baking tray and refrigerate for 30 minutes.  Using a sharp knife cut the logs into 1/2 inch thick slices.  Lay out onto greased baking trays and bake for about 45 minutes or until medium golden brown. Remove the cookies to a rack to cool.

Store fekkas in an airtight plastic container for up to a month. They will keep well in the freezer for several months.