Classic Moroccan Anise Twice-Baked Cookies

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Fekkas are Morocco's answer to Italian biscotti: dry, twice-baked cookies designed for dunking into sweet mint tea. This classic version is perfumed with whole anise seeds and finished with a light sesame crust for gentle nutty contrast. The long second bake is what gives them their signature snappy crunch and weeks-long keeping quality.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 42 gCarbs
• 1.5 gFiber
• 18 gSugar
• 5 gProtein
• 95 mgSodium
• 70 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Dough

• 3 cups (390 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 large eggs, plus 1 for brushing
• 1/2 cup (120 ml) sunflower or other neutral oil
• 2 tablespoons whole anise seeds
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

For the Topping

• 1 tablespoon white sesame seeds
• 1 teaspoon extra anise seeds
• 1 tablespoon coarse sugar for sparkle

Directions

1. Preheat the oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, anise seeds, and salt. In a separate bowl, beat 2 eggs with the sugar until pale and slightly thickened, then whisk in the oil and vanilla.
3. Pour the wet mixture into the dry and stir with a wooden spoon until a stiff, slightly tacky dough forms. Knead briefly in the bowl for about 30 seconds just to bring it together; do not overwork.
4. Divide the dough in half and shape each piece into a log about 10 inches long and 2 inches wide, placing them spaced well apart on the prepared sheet.
5. Beat the remaining egg and brush it generously over the tops and sides of both logs. Sprinkle evenly with sesame seeds, the extra anise, and the coarse sugar, pressing lightly so they adhere.
6. Bake for 25 to 30 minutes, until the logs are pale gold, firm to the touch, and sound slightly hollow when tapped.
7. Let the logs rest on the sheet for 10 minutes to firm up. Reduce the oven to 300°F (150°C). Using a serrated knife, slice each log diagonally into 1/2-inch thick cookies.
8. Lay the slices cut-side down on the baking sheet, return them to the oven, and bake 12 to 15 minutes more, turning once at the halfway point, until dry and crisp all the way through.
9. Transfer to a wire rack and cool completely before storing in an airtight tin; the cookies will continue to crisp as they cool.

Cook’s Notes

• Fekkas are built for storage: kept in an airtight tin, they stay crisp for 3 to 4 weeks and only get better with age.
• The dough should be stiff and only barely tacky; resist the urge to add extra liquid, since a wetter dough will spread and lose its clean slice shape.
• For a nuttier traditional twist, fold 1/2 cup toasted sesame seeds or 1/3 cup slivered almonds into the dough before shaping the logs.
• If anise is not on hand, lightly crush equal-weight fennel seeds – the botanically related cousin gives a very similar sweet, licorice note.
• The second bake is non-negotiable for true fekkas texture: this is what drives out moisture and creates the signature dry snap meant for dunking in hot Moroccan mint tea.

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