My mom is visiting for a few weeks and while normally, she would be baking and cooking away different ch’hiwat (goodies) for us, she has to take it easy this time around as she is recovering from hand surgery.
Nonetheless, there is still a lot happening in our kitchen. Today we made Feqqas, the way Mom makes it.
Feqqas or as my Grandma used to call them, Nachat - happiness in Moroccan - are double-baked cookies, like Biscotti. The word Feqqas, shares the same root as “feqais” and “faqsa”, “Feqais” being plural for “faqsa” and meaning stress, frustration, or something that causes upset. Grandma, of course never asked for Feqqas as it meant asking for something bad and instead asked for Nachat.
Traditionally, they are made with anise, almonds, sesame seeds and raisins. As kids, we always picked the raisins out as they would get a bit dry during baking. One way to avoid this is to soak them until they get nice and plump. I do admit that for my part, I omit them completely.
The dough is shaped into logs, baked, then after left to cool, is cut crosswise into slices and baked again. I usually freeze some of the logs without slicing them for when I am feeling a bit lazy.
Note that the recipe below makes about 150 cookies as each log when cut thin as I do, makes about 30 cookies. You can choose to add raisins if you would like, use less almonds, less sesame or otherwise play around with what you add to the dough.
I make a chocolate chip/orange but substituting the sesame seeds, fennel seeds, and almond with 1 cup chocolate chips and adding 2 tsp orange zest. Of course, the possibilities are endless when it comes to playing around with different flavors.
Recipe:
Beat the eggs and sugar.
Add the melted butter and oil.
Mix in sesame seeds, fennel seeds, and almonds.
Add flour, baking powder and salt and mix until combined.
Shape into five logs and place on prepared baking sheet.
Be sure to space out the logs as they will spread during baking.
Bake at 350 degrees F for about 30 minutes or until firm.
Let cool.
Cut the logs diagonally into slices about 1 cm (or thicker if you would like. I like mine a bit thin.)
Place in baking sheet.
Bake until golden, about 5 minutes on each side at 325 degrees F. You may need to adjust cooking time as every oven is different.
Allow to cool – or not – and enjoy!
PS: This is where my kids help with this recipe by drizzling some melted chocolate on their Feqqas and attempting to wait for it dry. Needless to say, by the time the chocolate has seized up, there are only a couple of cookies left ;)
Nonetheless, there is still a lot happening in our kitchen. Today we made Feqqas, the way Mom makes it.
Feqqas or as my Grandma used to call them, Nachat - happiness in Moroccan - are double-baked cookies, like Biscotti. The word Feqqas, shares the same root as “feqais” and “faqsa”, “Feqais” being plural for “faqsa” and meaning stress, frustration, or something that causes upset. Grandma, of course never asked for Feqqas as it meant asking for something bad and instead asked for Nachat.
Traditionally, they are made with anise, almonds, sesame seeds and raisins. As kids, we always picked the raisins out as they would get a bit dry during baking. One way to avoid this is to soak them until they get nice and plump. I do admit that for my part, I omit them completely.
The dough is shaped into logs, baked, then after left to cool, is cut crosswise into slices and baked again. I usually freeze some of the logs without slicing them for when I am feeling a bit lazy.
Note that the recipe below makes about 150 cookies as each log when cut thin as I do, makes about 30 cookies. You can choose to add raisins if you would like, use less almonds, less sesame or otherwise play around with what you add to the dough.
I make a chocolate chip/orange but substituting the sesame seeds, fennel seeds, and almond with 1 cup chocolate chips and adding 2 tsp orange zest. Of course, the possibilities are endless when it comes to playing around with different flavors.
Recipe:
Beat the eggs and sugar.
Add the melted butter and oil.
Mix in sesame seeds, fennel seeds, and almonds.
Add flour, baking powder and salt and mix until combined.
Shape into five logs and place on prepared baking sheet.
Be sure to space out the logs as they will spread during baking.
Bake at 350 degrees F for about 30 minutes or until firm.
Let cool.
Cut the logs diagonally into slices about 1 cm (or thicker if you would like. I like mine a bit thin.)
Place in baking sheet.
Bake until golden, about 5 minutes on each side at 325 degrees F. You may need to adjust cooking time as every oven is different.
Allow to cool – or not – and enjoy!
PS: This is where my kids help with this recipe by drizzling some melted chocolate on their Feqqas and attempting to wait for it dry. Needless to say, by the time the chocolate has seized up, there are only a couple of cookies left ;)
