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morocan biscuit fekkas with almonds fekkas delloz

    morocan biscuit fekkas with
       almonds fekkas delloz
morocan biscuit fekkas with almonds fekkas delloz

farid    july 31, 2018

Today, I share with you a delicious almond Fekkas recipe. Also called crunchy almonds, it's delicious small biscuits perfectly accompany  with a cup of coffee or a glass of tea.


3 eggs
150g caster sugar
125g whole almonds
125g of melted butter
70g of grilled sesame
50ml of orange blossom water
20ml of neutral oil
1 tbsp grilled anise
1 tsp vanilla extract (or a vanilla sugar packet)
1 sachet of baking powder
a pinch of salt
500g of flour


1 egg yolk

1 tablespoon of soluble coffee ( you can use cacao pouder )


1 - Dece the almonds in the water of orange blossom and let take all the night

2 - The next day, drain the almonds, cut in 2 or 3 with a knife and reserve the water of orange blossom

3 - In a bowl, mix the eggs with the sugar and vanilla, add the melted butter, the oil, the sesame and the roasted anise, the almonds, the pinch of salt then finish with the flour and yeast (perso I added in addition to 500g of flour the equivalent of 2 tablespoons more to no longer have sticky dough)

4 - Once all the ingredients are mixed, we obtain a soft and homogeneous paste

5 - Divide the dough into four balls and form rolls of dough

roll of dough

6 - Brush the pudding with the beaten egg and soluble coffee mixture, scratch with a fork

7 - Bake for a first baking in a non-preheated oven at  340 f  180 °c  for 10min (next time I will extend this step to 15min to facilitate cutting later)

after a first  baking

8 - At the end of the oven, gently brush the sausages of fekkas with the rest of orange blossom water, cover with a clean cloth and let rest about 3h

 9 - Cut gently with a sharp knife the fekkas (this is the stage that took me the most time, it must be applied to avoid crumbling the fekkas)

cuting fekkas afer first baking

placing fekkas on a plate
10 - Place the fekkas on a plate covered with baking paper, bake in an oven preheated to  340 f  180c ° between 20 and 25 min (to watch, the fekkas must have a pretty golden color)

after 2end bakinfg

11 - Let cool completely before eating and store in an airtight container.

                        bon apetite

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