Fekkas - Moroccan biscotti

This is a traditional Moroccan dessert also referred to as Moroccan biscotti. They are twice-baked cookies and can be made sweet or savory depending on your individual preference.

Fekkas are usually prepared with flour, baking powder, sugar, eggs and salt, and enriched with pistachios, orange blossom water, cranberries, aniseed, almonds, walnuts, raisins, citrus zest, pistachios, sesame seeds, etc.

The cookies are glazed with melted white chocolate, and are usually served with a cup of tea or coffee.

Prep time: 30 minutes

Cook time: 60 minutes

Servings: 8 (45 biscotti)

Ingredients

• 3 eggs

• 200 gr caster sugar

• 250 gr plain flour

• ¼ teaspoon salt

• ½ tablespoon baking powder

• 100 gr dried cranberries

• 100 gr unsalted shelled pistachios

• 100 gr roasted almonds

• Zest of a lemon

• 100 gr white chocolate, melted ( optional)

• Sprinkles

Cooking Steps

1. Preheat oven to 180 C (350 F).

2. In a large bowl, use an electric whisk to mix together the eggs and the sugar until thick and foamy.

3. In a another large bowl, mix together the rest of the ingredients (except the white chocolate and sprinkles), and stir in the eggs and sugar mixture. Combine all the ingredients together.

4. Divide the dough into 3 equal pieces.

5. Wet your hands and roll each piece into a cylinder with a diameter of 3 cm.

6. Place the rolls on a lined baking sheet leaving at least 5 cm between each of them.

7. Place in the warm oven for 30 to 35 minutes until lightly golden. Remove from the oven and leave to cool.

8. Reduce the temperature’s oven to 150 C (300 F).

9. Once the rolls have cooled down and firmed up, slice them on the diagonal into 1 cm thick slices.

10. Place the biscotti on a lined baking tray and bake again for 10 to 15 minutes until golden brown and crisp.

11. Allow the biscotti to cool before decorating or serving.

12. Once the biscotti are completely cool, dip them partially in white chocolate and shake off the excess chocolate.

13. Decorate with sprinkles and place the biscotti on a baking sheet lined with silicon paper. Refrigerate until the chocolate is firm, about 20 minutes.