Sweeter versions of Moroccan Fekkas are usually prepared in a manner similar to twice-baked biscotti – shaped into a loaf and then sliced on the diagonal to make the traditional flat-sliced shapes. In contrast, the savory versions are usually baked only once after being sliced into smaller rounds. Both are delicious served at a Moroccan tea time.
Anise seeds and orange flower water give these biscotti-like fekkas a distinctive Moroccan flavor. The almonds, sesame and raisins can all be adjusted in quanitity to suit your family's preferences. They will keep for a month at room temperature in an airtight container.
3. Spicy Fekkas
Flavored with onion, cheese, and hot sauce, spicy fekkas are actually more like a cracker. Try making a batch, and you'll see why they disappear quickly in my house!
Flavored with za'atar (wild thyme) and a little bit of garlic and pepper, I make these cracker-like treats quite tiny – about the size of a fingernail. They're typically offered as a snack with Moroccan tea or coffee.
These petite Moroccan cookies are a miniature version of the larger, twice-baked traditional fekkas. Made this tiny, the cookies are baked only once, and might be offered as a crunchy snack with Moroccan tea or coffee. As a variation, the recipe can be prepared with only sesame seeds or only anise seeds.