DISH RESEARCH · Dish
Fekkas
Classic Moroccan twice-baked biscuits studded with almonds, raisins and sesame and scented with anise and orange blossom.
About Fekkas
Fekkas are Moroccan twice-baked biscuits related in method to biscotti. This profile follows Taste of Maroc's classic Fekkas Msseoues, the almond-and-raisin version named for the small holes and speckles visible through each slice.
Almonds, raisins and sesame give the biscuits a nutty, fruity depth, while anise and orange blossom water add a distinct sweet fragrance. The egg wash contributes a lightly burnished finish.
The biscuits are thin, dry and crisp after their second bake, with a compact golden crumb. Dark raisins, chopped almond and sesame seeds form irregular flecks and small pockets across each slice.
Allergens in this recipe
Contains: Wheat (gluten), Tree nuts (almond), Egg, Sesame, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Fekkas
Taste of Maroc's classic Fekkas Msseoues with almonds and raisins.
- All-purpose flourBiscuit base
- SaltSeasoning
- Baking powderLeavening
- RaisinsDried-fruit sweetness
- AlmondsNutty inclusion
- SugarSweetener
- Anise seedFragrant spice
- Vegetable oilFat
- Eggs and egg yolkStructure and glaze
- Orange blossom waterFloral liquid
- Sesame seedsSeed inclusion
- MilkGlaze liquid · Egg wash
- White vinegarBalances the glaze · Egg wash
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- All-purpose flour:
- Salt:
- Baking powder: . Exact commercial baking-powder formula is not stated.
- Raisins:
- Almonds:
- Sugar:
- Anise seed: . The source permits all anise or a mixture with fennel; this bounded version selects anise only.
- Vegetable oil: . Botanical source is unspecified.
- Eggs and egg yolk:
- Orange blossom water: . The source permits orange blossom water or a half-milk mixture; this profile selects orange blossom water.
- Sesame seeds:
- Milk:
- White vinegar:
Origins & food traditions
Taste of Maroc describes fekkas as a famous Moroccan twice-baked cookie and identifies this almond-and-raisin Fekkas Msseoues as a classic version. The author, a Casablanca native with Fassi roots, also records its family breakfast tradition in Fez.
Countries
- Morocco
- MoroccoCatalogue link pending review
Cuisines & regions
- Moroccan Cuisine
- North African Cuisine
- Moroccan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.