Fekkas: Moroccan Biscotti

The Story of Fekkas

Fekkas are Morocco's answer to biscotti, a crunchy twice-baked treat that has graced tea tables for generations. The name derives from a verb meaning 'to break apart,' describing both how the loaf is sliced and the satisfying snap when you bite into one.

These biscuits are beloved for their practicality as much as their flavor. Because they are baked twice and contain little moisture, they keep for weeks, making them a staple to have on hand for unexpected guests, long journeys, and the breaking of the fast during Ramadan.

Sweet and Savory Versions

While the classic fekkas is sweet, packed with almonds, raisins, sesame, and warming anise, there is also a savory tradition. Savory fekkas might include olives, dried tomatoes, herbs, or cumin, served as an accompaniment to soups and salads rather than tea.

The sweet version is by far the most common and the one most associated with Moroccan hospitality. It strikes a balance between cookie and bread, less sweet than many pastries, which makes it perfect for dunking into coffee or mint tea without becoming cloying.

Building the Dough

Fekkas dough is enriched with eggs, sugar, butter or oil, and a touch of leavening, then flavored generously with anise seeds, sesame, and sometimes orange blossom water. Toasted almonds and plump raisins are folded in last so they distribute evenly throughout the loaf.

The dough should be firm enough to shape into logs but still pliable. Many cooks toast the sesame and anise briefly in a dry pan first to release their aromatic oils, a small step that transforms the fragrance of the finished biscuit.

The Twice-Baking Method

Shape the dough into long logs about four centimeters wide and bake them until just set and lightly golden, roughly twenty to twenty-five minutes. The logs must then cool completely, ideally for several hours or overnight, which makes slicing clean and prevents crumbling.

Slice the cooled logs as thinly as possible with a sharp serrated knife, then lay the slices flat on baking sheets and return them to a low oven. Bake until dry and golden on both sides, turning once, to achieve the signature crisp texture that defines true fekkas.

Flavor Variations

Beyond the classic almond and raisin, cooks add their own signatures: walnuts, pistachios, sunflower seeds, candied citrus peel, or a hint of cinnamon. Chocolate chips have become a popular modern twist in urban households catering to younger tastes.

The anise and sesame combination, however, remains the soul of authentic fekkas. These two flavors give the biscuit its unmistakable Moroccan identity and distinguish it from its Italian and other Mediterranean cousins.

Serving and Keeping

Fekkas are served standing upright in a glass or fanned across a plate at tea time. Their sturdy crunch makes them ideal for dipping, and they are often the first thing offered to a visitor as a gesture of welcome.

Because of their low moisture content, fekkas store exceptionally well in an airtight tin for three to four weeks. This longevity is precisely why Moroccan families bake them in large quantities ahead of holidays and gatherings.

Ingredients

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