Moroccan Fekkas with Almonds and Raisins - Fekkas Msseoues

Method20 steps

1. 1

   Step 1: Wash the skin-on almonds (4.5 oz), put them in a bowl and cover with cold water. Soak for at least 20 minutes.

   Soak skin-on almonds · 20 minUses 4.5 oz skin-on almonds · Cold water, enough to soak the almonds

2. 2

   Step 2: Drain the almonds from step 1 and discard the soaking water. Pat the almonds dry, then chop them into small pieces to reduce breakage when slicing the cookies.

   Uses Drained soaked skin-on almonds

3. 3

   Step 3: Wash the raisins (4.5 oz) and soak them in the full 2 fl oz orange blossom water for 5 minutes. Keep both the raisins and their soaking liquid for the dough.

   Soak raisins in blossom water · 5 minUses 4.5 oz raisins · 2 fl oz culinary orange blossom water

4. 4

   Step 4: Sift the 1 tsp baking powder with the measured 1.3 lb flour into one bowl. In a separate large bowl, whisk the three medium eggs with the 5 oz sugar until foamy.

   Uses 1.3 lb all-purpose flour for the dough · 1 tsp baking powder · 3 medium eggs for the dough · 5 oz sugar

5. 5

   Step 5: Stir all the chopped almonds from step 2, soaked raisins and their blossom water from step 3, 5 fl oz vegetable oil, pinch of salt, 3 tbsp roughly crushed aniseed and ½ cup lightly toasted sesame into the foamy egg-and-sugar bowl from step 4. Gradually add the separate sifted flour-and-baking-powder mixture from step 4. If needed to obtain a soft, smooth dough, add optional extra flour one tablespoon at a time.

   Uses Drained dried chopped almonds · Soaked raisins with all their measured blossom water · Foamy egg-and-sugar bowl and separate sifted flour-and-baking-powder bowl · 5 fl oz vegetable oil · 1 pinch salt · 3 tbsp aniseed, roughly crushed · ½ cup unhulled sesame seeds, lightly toasted · Extra all-purpose flour, optional as needed for dough

6. 6

   Step 6: Work all the dough from step 5 gently with your hands just until soft and combined; no kneading is needed.

   Uses Combined almond, raisin and seed dough

7. 7

   Step 7: Divide the dough from step 6 into four pieces. On a work surface lightly floured only if needed, roll each into a long log approximately 2–2.5 cm high and 5–6.5 cm wide at its base. Make their lengths fit your baking sheets.

   Uses Soft combined fekkas dough · Extra all-purpose flour, as needed for the work surface

8. 8

   Step 8: Preheat the oven to 170°C (338°F). Mix the separate egg-wash yolk with 1 tbsp milk and a few drops of white vinegar. If using the optional ¼ tsp instant coffee powder, use it in place of the vinegar.

   Uses 1 egg yolk for egg wash · 1 tbsp milk for egg wash · A few drops white vinegar for egg wash, omitted if using coffee · ¼ tsp instant coffee powder for egg wash, optional instead of vinegar

9. 9

   Step 9: Carefully transfer all four dough logs from step 7 to baking sheets and brush their surfaces with some of the egg wash from step 8. Discard any unused egg wash.

   Uses Four shaped fekkas logs · Egg wash for brushing

10. 10

    Step 10: With a light hand, draw straight or crossed lines in the egg wash on the logs from step 9 using a fork. Mark only the coating, rather than cutting into the dough.

    Uses Four egg-washed fekkas logs

    
11. 11

    Step 11: Bake the marked logs from step 10 at 170°C (338°F) for about 15–20 minutes, checking from 15 minutes. Stop this first bake when they have a light crust, a springy outside and a soft but compact, crumbly interior; they are not yet twice-baked cookies.

    Check first-baked fekkas logs · 15 minUses Marked egg-washed fekkas logs

12. 12

    Step 12: Let the first-baked logs from step 11 cool a little, then cover them with a clean damp cloth and rest for about 1 hour before slicing.

    Rest logs under a damp cloth · 60 minUses First-baked fekkas logs

    
13. 13

    Step 13: After the one-hour rest from step 12, remove the cloth and set the logs on a board. Reheat the oven to 170°C (338°F).

    Uses Rested first-baked fekkas logs

14. 14

    Step 14: Carefully cut the rested logs from step 13 slightly diagonally into slices about ½ cm thick using a sharp knife. Keep any broken pieces separately.

    Uses Rested logs ready to slice

    
15. 15

    Step 15: Place the intact slices from step 14 on baking-paper-lined sheets. They will not spread during this second bake, so they may touch. Arrange the broken pieces on a lined sheet too, so they are fully baked before serving.

    Uses Sliced fekkas and broken pieces

16. 16

    Step 16: Bake the slices and broken pieces from step 15 at 170°C (338°F) for about 12–15 minutes per oven batch, checking from 12 minutes, until golden brown. If you need more than one oven batch, repeat with the remaining prepared pieces. After the last batch, turn off the oven and leave the baked cookies inside to cool.

    Check fekkas slices per batch · 12 minUses Prepared fekkas slices and broken pieces for oven batches

17. 17

    Step 17: Once all the twice-baked cookies from step 16 are cool, remove them carefully from their baking sheets.

    Uses Fully baked and cooled fekkas slices and pieces

18. 18

    Step 18: Keep the finished cookies from step 17 in an airtight container after they have cooled completely. Set any broken bits aside if you want to use the optional serving ideas below.

    Uses Cooled finished fekkas

19. 19

    Step 19: Optional: put some broken fekkas from step 18 in a bowl with the separate serving milk. Let them soften briefly, about a couple of minutes, and eat like cereal.

    Uses Selected broken finished fekkas for milk · Milk, optional for serving broken fekkas

20. 20

    Step 20: Optional alternative: scatter some remaining broken fekkas from step 18 over separately prepared fruit salad as a crunchy topping.

    Uses Selected remaining broken finished fekkas for topping · Separately prepared fruit salad, optional for serving broken fekkas