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Feqqas (Moroccan Almond and Anise Cookies)
From Dorothy McNett's recipes at www.dorothymcnett.com. This is just one of several I found. This version is easier to make than some of the more original ones, and very very tasty indeed! Serve with custard or fresh fruits.
In batter bowl combine eggs,oil, orange blossom water, and sugar. Beat with electric mixer or whisk until mixture is light in color and fluffy. Stir in the raisins, almonds, anise and sesame seeds. Whisk the baking powder into the flour and then add it to blend well and make a thick dough. Divide the dough into 3 equal parts, shaping each into a ball. On a lightly floured surface, roll each ball into a into a cylinder about 10 inches long and 1 1/2 inches in diameter. Refrigerate about 30 minutes. Preheat oven to 300 degrees. With a sharp knife, cut the rolls into slices 1/2 inch thick and place on a silicone lined baking sheet. (or a greased baking sheet) Bake about 40-45 minutes, or until golden brown. Place on a rack to cool completely. The feqqas should be crunchy.
Recipe created 2014-10-06.