Moroccan Fekka Cookies (Anise Biscotti)

Submitted by NorthwestGal

"This is a delightful snack cookie (much like a biscotti) that is most often enjoyed while having tea or espresso. Fekkas are baked twice, and for this recipe the anise and raisins give it a very distinct Moroccan flavor. 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. It is the dish that she most often brought to the potluck gatherings that we periodically hosted for our graduate students. Needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at our social gatherings. But these were always my favorite, and I finally thought to ask her for the recipe. I hope you enjoy it as much as I do. Most of the prep time is cooling/drying time."

 

• Ready In: 9hrs
• Ingredients: 11
• Yields: 96 biscotti-cookies
• Serves: 96

ingredients

• 6 eggs
• 1 cup sugar
• 1 cup cooking oil
• 2 cups finely chopped walnuts
• 1 cup raisins
• 1 tablespoon anise
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 6 cups flour

directions

1. 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.
2. 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.
3. 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.
4. Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
5. 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.

Reviews

[Pesto lover]

We love having a biscotti-like cookie with our tea and these were very, very good. This recipe goes into my special file. I will make these often. Thanks for sharing the recipe.

 

[Jostlori]

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.

 

[jmakki]

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.

 

[Darkhunter]

Oh, Vickie, these are so good! I finally got to use the anise I've had for a while. Had the first one with a cup of Earl Grey tea. Then had a second one! These will be made again and again. Thnx for sharing your delicious recipe. Made for PRMR Holiday Special 2009.

 

[Sydney Mike]

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]