Moroccan Fekka Cookies (Anise Biscotti)

Moroccan Fekka Cookies (anise Biscotti) Recipe

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Vickie Parks


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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about 96 biscotti cookies
8 Hr 15 Min
30 Min


6 large
1 c
granulated sugar
1 c
cooking oil
2 c
finely chopped walnuts
1 c
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


1Preheat oven to 350°F.
2Beat 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.
3Shape 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.
4Use 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.
5The 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.

About Moroccan Fekka Cookies (Anise Biscotti)

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Moroccan
Dietary Needs: Low Fat, Low Sodium, Low Carb