Moroccan Biscotti (Feqqas)

Moroccan Biscotti (Feqqas)

Prep. 25 mins
Cooking 45 mins
Serving 5
Middle Eastern

INGREDIENTS Measurements


1 1/3 cups whole unblanched almonds
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon aniseeds
1/2 teaspoon salt
2/3 1 cup sugar
3 eggs
3 egg yolks
1 teaspoon vanilla
Zest of 1 lemon
Zest of 1 orange
1/2 cup raisins



  • Preheat oven to 180˚C (350˚F). Spread almonds on a baking sheet. Bake for 10-15 minutes, or until toasted. Remove pan from oven and leave oven on.
  • In a large bowl, mix flour, baking powder, anise, and salt. Set aside.
  • In bowl of an electric mixer, cream sugar with eggs and egg yolks on medium speed until fluffy. Beat in vanilla, lemon and orange zest. Beat in flour mixture on low speed until combined. Fold in almonds. and raisins
  • Place dough on lightly floured work surface. Divide dough into 3 equal portions. Shape each portion into a cylinder about 3cm (1in) thick. Place cylinders, set slightly apart, on a greased baking sheet.
  • Bake for 45 minutes, or until light golden brown.
  • Let cool for 10 minutes. Reduce oven temperature to 160˚C (325˚F).
  • Transfer cylinders to a cutting board. Cut crosswise into slices about 1½cm (½in) thick. Return slices to baking sheet, placing them cut sides up.
  • Bake for 5 minutes, turn over slices, and bake for 5 minutes longer, or until hard and very dry.
  • Let cool, then arrange on a serving plate.

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