{"id":3694,"date":"2023-06-27T12:56:08","date_gmt":"2023-06-27T12:56:08","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3694"},"modified":"2026-06-19T23:10:58","modified_gmt":"2026-06-19T23:10:58","slug":"fekka","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/fekka\/","title":{"rendered":"Fekka"},"content":{"rendered":"\n

From the kitchen of Stacey Chouati<\/h4>\n\n\n

In a hot dry pan, roast:<\/p>\n

1 c slivered or sliced almonds<\/strong><\/em><\/p>\n

When toasted and fragrant, remove from heat to cool.<\/p>\n

Cover cooled toasted almonds with milk <\/strong><\/em>for 20 minutes.<\/p>\n

Soaking in milk will make the cookies easier to slice.<\/p>\n

Drain well. Pat dry.<\/p>\n

In a mixer bowl:<\/p>\n

1\/2 c butter<\/strong><\/em>, melted<\/p>\n

3 eggs<\/strong><\/em>, room temperature<\/p>\n

1 c sugar<\/strong><\/em><\/p>\n

In a spice grinder:<\/p>\n

1 tsp fennel seeds<\/strong><\/em><\/p>\n

1 tsp anise seeds<\/em><\/strong><\/p>\n

Zip for a few seconds.<\/p>\n

Add to egg mixture:<\/p>\n

ground fennel & anise<\/p>\n

dried almonds<\/p>\n

2 Tbsp sesame seeds<\/em><\/strong><\/p>\n

1\/4 tsp orange blossom water<\/em><\/strong><\/p>\n

1 tsp vanilla<\/em><\/strong><\/p>\n

Add:<\/p>\n

2 1\/2 c flour<\/strong><\/em><\/p>\n

1 Tbsp baking powder<\/strong><\/em><\/p>\n

1 tsp cinnamon<\/strong><\/em><\/p>\n

On a cookie sheet lined with parchment, a silicone baking mat, or greased; form 2 long skinny logs.<\/p>\n

Bake @ 350, 25 – 30 minutes.<\/p>\n

Take the logs off the cookie sheet & wrap in tea towels until cool.<\/p>\n

Once cool, slice thin and bake again for about 20 minutes.<\/p>\n\n\n

\n
\n
\"\"
Logs ready to go in oven.<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Logs out of the oven. Notice how much they’ve expanded.<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Slice thin.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n

NOTES:<\/p>\n

    \n
  • Though these are “twice baked” like Italian biscotti, they are actually Moroccan. Try dunking them in tea or coffee.<\/li>\n<\/ul>\n\n\n
    \n\n\n\n

    Photo by Stephanie Knewasser<\/p>\n","protected":false},"excerpt":{"rendered":"

    Stacey Chouati<\/p>\n","protected":false},"author":1,"featured_media":3695,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[186,406,86,80,38,841,842,106,840,753],"class_list":["post-3694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-almonds","tag-anise","tag-biscotti","tag-cinnamon","tag-cookie","tag-fennel","tag-moroccan","tag-recipe","tag-sesame","tag-stacey-chouati","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t