Moroccan Fekkas with Almonds and Raisins - Fekkas Msseoues
Fekkas is a twice-baked cookie similar to biscotti. This version features a classic mix of almonds and raisins.
Nutrition Facts
Ingredients
Instructions
Soak the almonds in cold milk or water for at least 20 minutes. Drain and pat dry. Roughly chop them. Wash the raisins and soak them in the orange blossom water for 5 minutes.Sift the baking powder with the flour and set aside.
In a large bowl, mix eggs and sugar with a fork or whisk until foamy. Add all the other ingredients except baking powder and flour. Mix well. Little by little, add the sifted flour with baking powder. If you need any more flour to bring it to a soft smooth dough add 1 tablespoon at a time. Flour absorption differs from one country to another. Work the dough with your hands until a soft dough forms. You don't need to knead it. Cut the dough into 4 and roll each one back and forth on a work surface to form a sort of fat sausage or roll of dough about 0.7"/2 cm high to 1"/2.5 cm and 2"/5 cm to 2.5"/ 6.5 cm base. The length of the dough logs will depend on the baking sheet you will be using.
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Continue Reading at Tasteofmaroc →Chef's Notes
Respect the resting time between 1st baking and cutting.
To avoid breakage, it’s also advised to chop almonds in tiny crumbs instead of having big pieces.
The idea of adding instant coffee to the egg-wash is not that old (only about 20 years). It just gives a nice color to fekkas. And just like vinegar, it neutralizes the taste from the yolk. So if you use the coffee you wouldn't need the vinegar.
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