FEKKAS MOROCCAN COOKIES with ALMONDS and sesame, anise-flavored, typical cookies similar to biscotti, butter-free, great to serve with tea, a gift idea for Christmas that can be made in no time.
Today I felt like exploring distant scents, and I was looking for a different idea for my Christmas cookies. Nothing too buttery, no glaze, no endless doughs. And so… I rediscovered Fekkas, Moroccan cookies with almonds and sesame that can be made in no time, are very fragrant, and keep well. Perfect to give as gifts (if you can resist eating them all first 😅).
These typical Moroccan cookies captivated me at the first bite: crunchy, light, with that spicy touch of anise that pairs wonderfully with hot tea or a small glass of liqueur after dinner.
And as I always say: there’s nothing more beautiful than giving homemade sweets at Christmas.
Fekkas are made from a simple dough, butter-free, enriched with toasted almonds, anise, and sesame seeds. You form logs that are baked, sliced, and then returned to the oven to become crunchy — a bit like our Tuscan biscotti, but with an oriental soul and a fragrance that makes you want to make them again immediately.
They’re perfect for tea, but also as light breakfast cookies, or to put in a decorated bag for a tasty and original Christmas gift.
And the best part? They keep perfectly for weeks, so you can prepare them in advance, put them in a tin box, and bring them out on the cold afternoons of December.
Follow me in the kitchen today, there are fakkas Moroccan cookies.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 15-20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups flour (the one you usually use)
- 1 egg
- 1/3 cup sugar
- 1 teaspoon baking powder
- 3 1/2 tbsp extra virgin olive oil
- Half tablespoon sesame seeds
- 1/3 cup almonds
- 1 pinch salt
- Half teaspoon orange blossom flavor
Steps
In a non-stick pan, lightly toast the sesame and anise seeds, then add the almonds and allow to cool.
In a large bowl, whisk the eggs with sugar and oil, add the seeds, almonds, salt, and orange blossom water.
Gradually add the flour mixed with baking powder, until you get a soft but not sticky dough.
Divide the dough into 2 or 3 parts and form logs about 1 1/4 inches thick.
Place them on a baking sheet lined with parchment paper.Bake in a preheated oven at 356°F for 20–25 minutes, until the logs are lightly golden then let them cool completely.
Cut the logs into slices about 1/2 inch thick (diagonally, like biscotti).
Place the slices on the baking sheet and return to the oven at 320°F for another 10–15 minutes, until they are crunchy and golden.Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
FEKKAS MOROCCAN COOKIES with ALMONDS and sesame
Tips from someone who loves to get their hands floury 😄
Lightly toast the almonds and sesame seeds: this enhances the fragrance and crunchiness.
You can also flavor the dough with orange blossom or rose water, as the Moroccan tradition suggests.
If you don’t like anise, replace it with a pinch of cinnamon or vanilla.
Don’t cut the logs too thin: the fekkas should be crunchy, but not rock-hard! 😅
Store them in a glass jar or a tin box: they last perfectly for 2 weeks.
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FAQ FEKKAS MOROCCAN COOKIES with ALMONDS and sesame
Do Fekkas contain butter or milk?
No, they are butter-free and lactose-free cookies, perfect for those who are intolerant.
Can I use other types of nuts?
Yes! Hazelnuts or pistachios: just make sure to toast them first.
Can they be given as Christmas gifts?
Absolutely yes! Put them in transparent bags with a red ribbon: guaranteed “wow” effect.
Can I prepare them in advance?
With Moroccan mint tea to stay on theme, or with black tea or a citrus infusion. Perfect also after dinner with a sweet liqueur.
How are they consumed in Morocco?
They are mainly served with mint tea, during religious celebrations, like Eid or Ramadan. Every family has its own version: some add raisins, some perfume the dough with orange blossom water, and some cut them thicker or thinner, according to taste.
