{"id":3694,"date":"2023-06-27T12:56:08","date_gmt":"2023-06-27T12:56:08","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3694"},"modified":"2025-05-26T17:13:39","modified_gmt":"2025-05-26T17:13:39","slug":"fekka","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/fekka\/","title":{"rendered":"Fekka"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Stephanie Knewasser<\/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

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

NOTES<\/p>\n