Moroccan Fekka Cookies Anise Biscotti
Delight your senses with Moroccan Fekka Cookies, a unique twist on traditional anise biscotti that will transport your taste buds straight to North Africa. These crunchy, twice-baked treats are infused with warm, aromatic spices like anise and sesame seeds, beautifully balanced with the floral essence of orange blossom water. Made with simple pantry staples, the dough comes together effortlessly, then bakes to a golden perfection, filling your kitchen with irresistible aromas. Perfect for pairing with a hot cup of mint tea or coffee, these cookies are versatile, flavorful, and ideal for gifting or enjoying as a snack. With their crisp texture and intricate layers of flavor, these Moroccan biscotti are a must-try for any lover of international baking.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 50 grams Sesame seeds
- 1 tablespoon Anise seeds
- 3 Whole eggs
- 100 grams Unsalted butter, melted
- 2 tablespoons Orange blossom water
- 1 teaspoon Vanilla extract
- 50 milliliters Milk
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, sesame seeds, and anise seeds. Stir well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the eggs, melted butter, orange blossom water, vanilla extract, and milk until well combined.
Pour the wet ingredients into the dry mixture and knead gently with your hands until a soft, slightly sticky dough forms. Avoid over-kneading as it can make the cookies dense.
Divide the dough into two equal portions and roll each into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide.
Place the logs on a parchment-lined baking sheet, leaving enough space between them as they will expand during baking.
Preheat your oven to 350°F (175°C). Bake the logs for 25 minutes until they are slightly golden but still soft in the center.
Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp knife, carefully slice the baked logs diagonally into 1/2-inch (1.25 cm) thick slices.
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-12 minutes, then flip each cookie and bake for another 10-12 minutes until crispy and golden on both sides.
Remove the Fekka cookies from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 547.0 g | 199% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 155.0 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 312 mg | 24% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
