Moroccan Fekkas: The Cookie That Breaks the Mold

7. 10. 2025

Forget dainty circles and bite-sized morsels. Moroccan fekkas are a cookie experience unlike any other. Baked in a rectangular tin, these treats emerge as a golden, crisp sheet, waiting to be portioned and shared.

But it’s the act of cutting that truly sets fekkas apart. A sharp knife slices through the fragrant sheet, creating irregular, rustic pieces. Each bite delivers a symphony of textures, from the delicate crunch to the occasional chewiness of a nut or seed.

Fekkas are perfect for any occasion. Serve them with mint tea for an afternoon treat, pack them for a picnic, or gift a tin to a loved one. These unassuming cookies are a testament to the fact that sometimes, the most memorable experiences are found in the unexpected.

Ingredients:

• 1/2 cup of hazelnuts
• 1/2 cup Brazil nuts
• 1/2 cup of candied fruit
• 1/2 cup of almonds
• 1/4 cup of plain flour
• 1/4 cup of honey
• 1/4 cup of coconut sugar
• 1 teaspoon of vegetable oil

For the frosting:

• 1/2 cup of high-quality baking chocolate
• a teaspoon of coconut oil

Method:

• Chop the walnuts into larger pieces, and add the candied peel, flour, honey, and sugar to the dough.
• Place baking paper on a small tray or baking tray and coat it with oil.
• Spread the dough and smooth it nicely on the baking sheet.
• Bake in an oven heated to 350°F for about 20 to 25 minutes.
• Then let the cake cool down.
• Make a glaze using the chocolate and coconut oil. Dip the Moroccans in the hot glaze.

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