Fekkas, Faqas, Moroccan Almond Biscotti, Fekkas Msseoues
This fekkas recipe bakes a soft almond, sesame and raisin dough into logs, slices them thin and bakes them a second time until dry, golden and crisp all the way through. Fekkas are Morocco's coffee-time biscuit: fragrant with anise and orange blossom, studded with whole almonds, and built to keep for weeks in a tin. One serving is about 70 g.
Fekkas are Morocco's twice-baked tea biscuit, made by baking a flavoured dough into logs, slicing it thin and baking the slices again until they are dry and crisp. The classic version, fekkas msseoues, is studded with whole almonds and raisins and scented with anise seed, sesame and orange blossom water, and it is the biscuit set out with a glass of hot mint tea, atay, for guests. Like Italian cantucci, fekkas keep for weeks in a tin, but their flavour is unmistakably Moroccan: warm anise, toasted sesame and orange blossom rather than plain almond.
Pairs well with: Hot Moroccan mint tea, or a small cup of strong coffee.
Provenance
Morocco
Moroccan Tea-Time Classic
Middle Eastern
Time Dedication
1h 20m
25m prep • 55m cook
Batch Yield
10 Servings
314 kcal per serving
1 serving ≈ 70 g
Technical Skill
Intermediate
Medium (Twice-Baked)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Moroccan Tea-Time Classic
Photo: Fatima Zahra, CC0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1 per serving at home (USD)
Logs are baked until just firm, cooled before slicing, and baked a second time at a lower heat until dry and crisp.
Execution Methodology & Culinary Technique
Prep Stage: Almonds Soaked, Seeds Toasted, Dough Ready
25 Mins • Hands On
Soak the whole almonds in the orange blossom water for 20 minutes, then drain and pat dry. Toast the anise and sesame seeds lightly in a dry pan until fragrant, then cool. Sift the flour with the baking powder and salt, whisk the eggs with the sugar and oil, and have the raisins and zest ready — the dough comes together fast once you start.
Maestro Tip: Do not skip soaking the almonds: soaked almonds slice cleanly instead of shattering and dragging crumbs through the logs.
10 Mins • Hands On Room temperature, about 20°C (68°F)
Whisk the 2 beaten eggs with the 120 g sugar, 60 ml oil and the remaining orange blossom water until the sugar starts to dissolve. Stir in the sifted flour, baking powder and salt, then fold in the soaked almonds, toasted anise and sesame seeds, raisins and orange zest. Mix just until a soft, slightly sticky dough forms.
If the dough is too sticky to handle, dust your hands with flour rather than adding more flour to the bowl — extra flour makes a hard biscuit.
Done when: A soft dough that holds together when pressed, with almonds and raisins evenly spread through it.
25 Mins • Baking 180°C (350°F)
Heat the oven to 180°C (350°F) and line a baking tray with parchment. Divide the dough into 3 pieces and roll each into a log about 25 cm long and 4 cm wide. Flatten each log slightly, brush the tops with a little beaten egg if you like, and bake for 25 minutes until firm to the touch and pale golden — the logs should be set but not fully browned.
Keep the logs well spaced: they spread a little as they bake and need room to rise evenly.
Done when: Logs are firm, risen and lightly golden, with a light crust but a soft centre.
15 Mins • Resting Room temperature, about 20°C (68°F)
Lift the logs onto a wire rack and leave for 15 minutes until you can handle them comfortably. Using a serrated knife, cut each log on a slight diagonal into slices about 1 cm thick. Work gently — a warm log slices cleanly, a hot one crumbles.
Saw gently with the serrated knife and let the blade do the work; pressing down crushes the log.
Done when: About 30 neat slices, each showing whole almonds in cross-section.
20 Mins • Baking 150°C (300°F)
Lower the oven to 150°C (300°F). Lay the slices flat on the lined trays, cut side up, and bake for 10 minutes, then turn each slice over and bake 8 to 10 minutes more until dry, crisp and evenly golden. The slices should feel light and hard when tapped, not soft in the middle.
The second, lower bake is what makes fekkas crisp all the way through — do not skip it or rush it at a higher heat, or the outsides brown while the middles stay cakey.
Done when: Slices are golden, dry and crisp through, with no soft centre.
20 Mins • Cooling Room temperature, about 20°C (68°F)
Move the slices to a wire rack and cool completely — they crisp further as they cool. Store in an airtight tin at room temperature for up to 3 weeks. Serve with hot Moroccan mint tea or coffee for dunking.
Any slice that softens in storage can be crisped again with 5 minutes in a 150°C (300°F) oven.
Done when: Biscuits are fully crisp, snap cleanly, and keep their crunch in the tin.
Finishing Touches & Plating
Cool the slices completely on a wire rack — they crisp further as they cool — then store in an airtight tin. Serve at room temperature with hot mint tea for dunking.
Nutritional Physiology & Benefits
Energy
314
kcal / serving
Protein
7g
Complete AA
Carbs
43g
Complex
Fats
13g
Healthy
| Energy | 314 kcal |
| Protein | 7 g |
| Carbohydrates | 43 g |
| Fat | 13 g |
| Fibre | 2.8 g |
| Sugar | 16.1 g |
| Sodium | 178 mg |
| Energy | 449 kcal |
| Protein | 10.4 g |
| Carbohydrates | 61.6 g |
| Fat | 19.1 g |
| Fibre | 3.9 g |
| Sugar | 23 g |
| Sodium | 255 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Estimated nutrition: a source of vitamin E and magnesium from the almonds and sesame, with small amounts of iron and calcium from the seeds and flour.
Slow-Release Energy
The mix of flour, almonds and seeds gives steady energy for an afternoon break, and three biscuits make a satisfying snack without a heavy meal.
Almonds and Sesame
Almonds and sesame bring vitamin E, magnesium and healthy unsaturated fats to an otherwise plain biscuit, as part of a varied diet.
Keeps for Weeks
Baked twice until fully dry, fekkas stay crisp in a tin for up to 3 weeks, so one batch covers many tea breaks with no waste.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Moroccan Mint Tea
Hot, sweet mint tea is the classic partner — the crisp biscuit softens just enough on dunking and the mint cools the warm anise flavour.
Strong Coffee
A small cup of strong coffee stands up to the biscuit's sweetness and the anise and orange blossom come through clearly against the bitter coffee.
Sides
Fresh Fruit
A few orange segments or figs add juicy freshness next to the dry, crunchy biscuit and turn a snack into a light afternoon spread.
Full Menus
Holiday Cookie Platter
Fekkas sit happily beside other Moroccan sweets on a festive platter — their crunch and anise note contrast with softer, honeyed pastries.
Complete menu
Fekkas with a pot of Moroccan mint tea and a small bowl of fresh fruit makes a light afternoon spread for guests.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Sugary Drinks
Fekkas are already sweet, so pairing them with heavily sweetened drinks can make a snack very high in sugar. Plain mint tea or unsweetened coffee keeps the balance. This is general nutrition information, not medical advice.
Nut and Sesame Allergy
This biscuit is built on almonds and sesame, both common allergens — do not serve it to anyone with a tree-nut or sesame allergy, and keep it away from shared tins. This is general food-safety information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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