Sweet
Fekkas
Fekkas is Morocco's twice-baked biscuit, closely related in technique to Italian biscotti — a log of enriched dough studded with almonds, sesame seeds, anise, or dried fruit is baked once, sliced while warm, then returned to the oven to dry out into a crisp, long-lasting cookie. The double bake gives fekkas its signature crunch and long shelf life.
Flavour combinations vary widely by household: some versions lean savoury-sweet with anise and sesame, others are richer with almonds, raisins, or even chocolate chips in more modern takes, but the twice-baked technique remains constant.
Because fekkas keeps for weeks without spoiling, it is a practical make-ahead sweet for tea-time hospitality and travels well, making it a popular gift and souvenir item.
Varieties of Fekkas
Almond and anise fekkas
Region: Nationwide
The classic combination — whole or chopped almonds and anise seeds baked into a crisp, twice-baked log.
Raisin and sesame fekkas
Region: Nationwide
A fruitier, nuttier variation with raisins and toasted sesame seeds folded through the dough.
How to eat fekkas
Eaten as a crunchy tea-time cookie, often dipped briefly in mint tea to soften slightly before eating, similar to how biscotti is dipped in coffee.
Where to try it in Marrakech
Bakeries and pastry shops in Marrakech sell fekkas alongside other tea-time cookies; it's a common homemade item as well, given its practical make-ahead nature.
How fekkas is made
An enriched dough with nuts, seeds, or dried fruit is shaped into logs and baked once until set, then sliced on the diagonal while still warm and returned to the oven at a lower temperature to dry and crisp fully.
History and origin
Fekkas' twice-baked method mirrors biscotti and similar long-lasting biscuits found across Mediterranean and North African baking traditions, valued historically for its ability to stay fresh for weeks without special storage.
Insider tips
- It's a good souvenir choice since it travels and keeps well for weeks.
- Dip it briefly in mint tea to soften the crunch slightly, biscotti-style.
- Try both almond-anise and raisin-sesame versions to compare flavour profiles.
- It's less sweet than honey-soaked pastries like makrout, making it a good lighter option.
Related recipes
Frequently asked questions
Is fekkas the same as biscotti?
The twice-baked technique is nearly identical, though fekkas uses Moroccan flavourings like anise, sesame, and orange blossom water rather than Italian ones.
How long does fekkas keep?
Thanks to the double bake removing most moisture, it can keep for several weeks in an airtight container.
Is fekkas sweet?
It's moderately sweet, less rich than honey-dipped pastries, making it a good everyday tea cookie.