Fekkas

Fekkas are traditional Moroccan twice-baked cookies closely resembling biscotti in both technique and texture, characterized by their firm, crunchy consistency achieved through an initial baking of a shaped log followed by slicing and a second period of drying in the oven. They are typically enriched with almonds, sesame seeds, anise, and raisins, though regional and family variations abound, and their flavor profile balances subtle sweetness with aromatic spice. Originating in Morocco, fekkas represent a staple of North African pastry tradition and are closely associated with Andalusian culinary influences brought to the Maghreb following the expulsion of Moors from Spain in the late 15th century.

Cultural Significance

Fekkas hold a prominent place in Moroccan hospitality customs, frequently served alongside mint tea during family gatherings, religious holidays such as Eid, and celebratory occasions. Their long shelf life, a direct result of the twice-baked method, made them historically practical for storage and travel, embedding them deeply into domestic and communal life across Morocco and the broader Maghreb region. The cookies are also closely tied to the culinary heritage of Moroccan Jewish communities, who have long prepared their own variations for Shabbat and festive meals.