Fekkas with Almonds and Raisins

— The Method

How it comes together.

1. Step 01

   I start by soaking the almonds briefly if needed, to soften them just enough to slice through the finished loaves cleanly later, then I toast the sesame if it is not already fragrant. In a large bowl, I whisk the eggs with the sugar until slightly pale, then fold in the oil, sesame, almonds, raisins, anise, orange blossom water, and salt. The mixture should smell floral and toasty, with the anise already announcing itself.

2. Step 02

   I stir in the flour and baking powder gradually until the dough comes together, then knead just enough to make it smooth and cohesive. I do not overwork fekkas dough because I want a firm cookie, not a tough one. Once it feels supple, I divide it into logs and let them rest so the flour hydrates evenly.

3. Step 03

   I brush the loaves with a mixture of egg yolk, a touch of coffee, and orange blossom water, then bake them until set and lightly golden. After that first bake, I let them cool fully, ideally with a long rest, because slicing warm fekkas is the fastest way to crack them. Using a sharp smooth knife, I cut them on a slight diagonal into slim slices.

4. Step 04

   I return the slices to the oven for the second bake until they are dry, crisp, and just golden at the edges. They should harden further as they cool, so I do not chase an overly dark color in the oven. Once cooled, they are ready for tea, gifting, or a cookie tin that somehow never stays full for long.