Ingredients
- 750 g flour
- 200 g blanched almonds
- 150 g raisins
- 10 cl of sunflower oil
- 250 g of icing sugar
- grated zest of 1/2 orange
- grated zest of 1/2 lemon
- 100 g butter
- 3 eggs
- 2 pinches of salt
- 3 tablespoons of baking powder
Preparation
In a large bowl, beat the eggs with the sugar until the mixture becomes smooth. Work the butter with a spatula until creamy.
Add the oil and butter to the egg-sugar mixture and mix well. Add the raisins and almonds and mix again. Incorporate the orange and lemon zest, then the sifted flour and salt. Knead the dough until smooth and homogeneous, then shape it into elongated cylinders 3.5 cm in diameter.
Arrange them on a lightly oiled baking sheet and bake for 20 minutes.
Remove the Feqqas from the oven before they turn color. Cover them with a clean cloth and let them rest for 3 hours.
Cut the cylinders using scissors, into 4.5 cm long slices
and 5 mm thick. Place them on a dry baking tray, return them to the oven for 5 to 8 minutes or until they are golden and crispy.
Let them cool before storing in a biscuit tin or
in an airtight jar.
source: la-cuisine-marocaine.com
