Fekkas Ingredients:
- 500g all-purpose flour
- 150g sugar
- 150g almonds (blanched and coarsely chopped)
- 50g pine nuts
- 2 tablespoons sesame seeds (optional)
- 1 tablespoon anise seeds (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 100ml vegetable oil
- 1 teaspoon vanilla extract or orange blossom water
- 1 teaspoon ground cinnamon (optional)
Fekkas Instructions:
- Prepare the dough:
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using).
- Add the almonds, pine nuts, sesame seeds, and anise seeds to the mixture.
- In a separate bowl, whisk together the eggs, oil, and vanilla extract (or orange blossom water).
- Mixing:
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. The dough should be firm but slightly sticky.
- Knead gently for a few minutes to make sure everything is well combined.
- Shape the dough:
- Divide the dough into two or three equal parts.
- Roll each portion into a log about 4-5 cm (1.5-2 inches) in diameter.
- First baking:
- Preheat the oven to 180°C (350°F).
- Place the dough logs on a parchment-lined baking sheet.
- Bake in the preheated oven for about 15-20 minutes, or until the logs are lightly golden but still soft to the touch.
- Slice the logs:
- Remove the logs from the oven and let them cool slightly for about 10 minutes.
- Using a sharp knife, slice the logs diagonally into thin pieces (about 1 cm thick).
- Second baking:
- Return the sliced cookies to the baking sheet, laying them flat.
- Bake for an additional 10-15 minutes until the Fekkas are golden and crisp, turning them over halfway through for even baking.
- Cool and serve:
- Let the Fekkas cool completely on a wire rack before serving.
- Store in an airtight container, and they will stay crispy for several weeks.
These crunchy Fekkas are perfect with mint tea or coffee and are a great treat for special occasions or everyday snacks!
good with tea (y)