Moroccan Fekka Cookies Anise Biscotti
this is a delightful snack cookie (much like a biscotti) that is most often enjoyed while having tea or espresso. fekkas are baked twice, and for this recipe the anise and raisins give it a very distinct moroccan flavor. the recipe was given to me by a graduate student who was enrolled in our doctoral program while i was working at a major research university many years ago. it is the dish that she most often brought to the potluck gatherings that we periodically hosted for our graduate students. needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at our social gatherings. but these were always my favorite, and i finally thought to ask her for the recipe. i hope you enjoy it as much as i do. most of the prep time is cooling/drying time.
Ingredients
- eggs
- sugar
- cooking oil
- walnuts
- raisins
- anise
- baking powder
- baking soda
- vanilla extract
- flour
Preparation
- 1beat eggs and sugar until mixture is white
- 2add oil , and beat until well mixed
- 3add the walnuts , raisins , anise , baking powder , baking soda , and vanilla , mixing well while adding flour in small bits at a time
- 4shape dough into 6 small loaves , each about 2 inches in diameter and 8 inches long
- 5place loaves on a greased baking sheet about 1 inch apart
- 6bake in a 350 oven for 12 to 15 minutes or until light brown
- 7cool
- 8let stand about 8 hours
- 9use a sharp knife to cut loaves into 1 / 2-inch slices
- 10place the slices on an ungreased baking sheet , and bake in a 350 oven until the slices are golden brown
- 11let the fekkas cool a bit , then transfer cookies to a rack to cool completely
- 12fekkas can be stored in an airtight plastic container for up to a month , or they will keep well in the freezer for several months