Moroccan Fekka Cookies (Anise Biscotti)
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1 cgranulated sugar
1 ccooking oil
2 cfinely chopped walnuts
1 Tbspanise extract or anise oil
1 1/3 Tbspbaking powder (equals 1 tablespoon + 1 teaspoon)
3/4 tspbaking soda
1 tspvanilla extract
6 call-purpose flour
How to Make Moroccan Fekka Cookies (Anise Biscotti)
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.