Moroccan Fekka Cookies (Anise Biscotti)
photo by Jostlori
- Ready In:
- 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 until the slices are golden brown.
- Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
- 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.
Questions & Replies
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Oh, these biscotti are absolutely wonderful!!! I served these tonight alongside my Recipe#500578 and they were the perfect complement. My neighbor, who doesn't usually have a sweet tooth, jumped at the chance to take some home! I love biscotti and these are up there now among my favorites. The fresh ground star anise is a flavor bomb. Thank you for posting this keeper of a recipe! Made for ZWT9, for team Gourmet Goddesses.
These are absolutely fantastic. I love biscotti, so I was very excited to try this recipe. I particularly liked that it uses oil rather than butter, and I personally used a light olive oil. I also used golden raisins since they are my preference. These were superb! I made a half recipe yesterday, and I'll be making a full recipe tomorrow because the first batch is almost gone! Thank you for this wonderful recipe.
For someone who really enjoys biscotti, this recipe is a real keeper! It was followed exactly & the resulting cookies are ABSOLUTELY WONDERFUL! We really enjoyed the combo of the walnuts, raisins & anise! However, I don't usually use them as a dunker so like them not totally dry! Thanks, so much, for another recipe I can add to my biscotti file! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
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