I had a nostalgia for a taste from childhood … Crunchy, slightly aromatized with orange blossom, feqqas is to me a kind of Proust Madeleine, which immediately triggers off childhood memories. In Morocco, this biscuit is served to children with a glass of milk, but it also perfectly suits a cup of mint tea or coffee.
Visually, feqqas makes you think of the Italian biscottis. And if we look at the preparation (almost the same – with cooking in 2 parts), it becomes obvious that this biscuit is part of the Mediterranean culinary heritage. I find it beautiful and hopeful that cuisine is one of the fields where cultures meet... It seems that we don’t live in such different ways after all.
The recipe I offer below is not very traditional. First of all, I wanted to try a gluten-free version, and I found an interesting result with a mix of millet / rice flour and arrow-root. But that was only a small technique challenge. I still needed to express my creativity by playing with flavors! Feqqas is generally made with almonds and / or dried raisins, but here I chose to do it with hazelnuts for crispiness and lemon for the nice twist flavor. It was just the mood of the day and it was delicious. I therefore concluded that you could make feqqas according to inspiration and recommend that you do the same if you want to try it: just go for what your heart desires!
Crunchy Walnut & Lemon Biscuits – ‘Feqqas’
Gives 20 biscuits
75 g millet flour
75 g rice flour
30 g arrow-root
90 g almond powder
120 g whole sugar
120 g toasted and crush hazelnuts
3 eggs + 1 egg yolk
1 tsp baking powder
20 drops lemon essential oil or 2 lemon zests
Preheat the oven 180°C / 350° F.
In a large bowl, mix all dried ingredients (flours/arrow-root, powders, sugar). Add the whole eggs and pour over the lemon essential oil or zest. Kneed with hands. Incorporate the hazelnuts.
Form a long roll (baguette shape) with the dough. Glaze with the egg yolk. Cook in oven for 30 minutes.
Take from the oven and let cool for a few minutes. Cut in slices (1 cm width) and pour on the oven tray. Cook for 10 extra minutes. Let cool before serving. These biscuits could be kept in a box for almost one month.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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