Moroccan Fekkas with Almonds and Raisins
A crunchy and lightly sweet Moroccan biscuit, Fekkas with almonds and raisins is perfect for tea time or as a snack. These twice-baked treats are similar to Italian biscotti and are packed with nutty and fruity flavors. Try these Moroccan Fekkas with Almonds and Raisins for a delightful treat!
Ingredients
- 3 cups (375g) all-purpose flour
- 1 cup (200g) sugar
- 1/2 cup (120ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (75g) almonds, roughly chopped
- 1/2 cup (75g) raisins
- 1 tbsp orange blossom water (optional)
- 1 egg yolk (for brushing)
Instructions
1. Prepare the Dough
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and oil until well combined. Add Moroccan Fekkas with Almonds and Raisins ingredients to enhance the flavor.
- Add the orange blossom water, baking powder, and salt. Gradually incorporate the flour, mixing until a soft dough forms.
- Fold in the chopped almonds and raisins until evenly distributed to make your Moroccan Fekkas with Almonds and Raisins.
2. Shape and Bake
- Divide the dough into two or three equal portions and shape them into logs (about 2 inches wide).
- Place the logs on a lined baking sheet and brush with egg yolk for a golden finish.
- Bake in a preheated oven at 350°F (180°C) for 20–25 minutes, or until lightly golden but still soft in the center.
3. Slice and Bake Again
- Let the baked logs cool for 10 minutes, then slice them diagonally into ½-inch thick pieces.
- Arrange the slices on the baking sheet and bake for another 10–15 minutes, flipping halfway, until crispy and golden.
Serving Suggestions
- Enjoy Fekkas with a cup of Moroccan mint tea or coffee.
- Store in an airtight container for up to 3 weeks.
These crunchy Moroccan cookies are perfect for sharing or gifting! 
