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moroccan fekka cookies (anise biscotti)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a delightful biscotti-type cookie that is most often enjoyed while having tea or espresso. 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. Needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at these gatherings. These were always my favorite, and I finally thought to ask her for the recipe. They're wonderful!

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yield serving(s)
prep time 8 Hr 15 Min
cook time 30 Min
method Bake

Ingredients For moroccan fekka cookies (anise biscotti)

  • 6 lg
    eggs
  • 1 c
    granulated sugar
  • 1 c
    cooking oil
  • 2 c
    finely chopped walnuts
  • 1 c
    raisins
  • 1 Tbsp
    anise extract or anise oil
  • 1 1/3 Tbsp
    baking powder (equals 1 tablespoon + 1 teaspoon)
  • 3/4 tsp
    baking soda
  • 1 tsp
    vanilla extract
  • 6 c
    all-purpose flour

How To Make moroccan fekka cookies (anise biscotti)

  • 1
    Preheat oven to 350°F.
  • 2
    Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
  • 3
    Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
  • 4
    Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven just until a light golden brown (about 8-12 minutes). Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
  • 5
    The fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months. Serve as a snack while you're enjoying a hot cup of your favorite tea, coffee, or espresso.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Moroccan Fekka Cookies (Anise Biscotti):

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