Moroccan table
Original traditionpastryFès-Meknès

Fekkas (Almond Biscotti)

Moroccan twice-baked almond biscotti scented with anise, sesame, and orange blossom — a Ramadan and breakfast staple from the Fes medina.

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Moroccan table
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Story and taste

Fekkas is the Moroccan cousin of biscotti - the twice-baked almond cookie that traveled from Andalusia to Fes with the 1492 refugees and became a Ramadan and breakfast staple. The first bake sets the loaf; the second bake dries it into a keepsake that will last for weeks in a tin. Every Fassi family keeps fekkas on hand for unexpected guests, because tea or coffee can be made in three minutes and fekkas is always ready. There is a Fes tradition that the eldest daughter of the house learns to make fekkas before any other sweet, because it teaches patience - the dough must rest, the first bake must be watched, the slices must be turned. A girl who can produce a perfect batch of fekkas is considered ready to manage her own kitchen.

Where to experience this

Fekkas (Almond Biscotti) belongs to the Fès-Meknès table. Taste it where its Andalusian-Moroccan heritage kitchen tradition lives, or fold it into an itinerary through the region.

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