Fekkas

Ingredients

• 400 g (14 oz)flour
• 120 g (4 oz)sugar
• 2eggs
• 80 g (3 oz)almonds
• 60 g (2 oz)raisins
• 2 tspanise
• 1 tspbaking powder

Method

1. In a large mixing bowl, combine 400 g (14 oz) of flour, 120 g (4 oz) of sugar, 2 tsp of anise, and 1 tsp of baking powder. Mix these dry ingredients thoroughly with a whisk to ensure even distribution of the baking powder and anise, which will flavor the dough and help it rise slightly.
2. In a separate bowl, beat 2 eggs until they are well combined. Add the beaten eggs to the dry ingredients and mix until a dough begins to form. The dough should be slightly sticky but manageable.
3. Coarsely chop 80 g (3 oz) of almonds and add them along with 60 g (2 oz) of raisins to the dough. Knead the mixture gently with your hands until the almonds and raisins are evenly distributed throughout the dough.
4. Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a log about 3 cm (1 inch) in diameter. Place the logs on a baking sheet lined with parchment paper, leaving space between them to allow for spreading.
5. Preheat your oven to 180°C (350°F). Bake the logs for about 20-25 minutes, or until they are set and firm to the touch. The logs should be lightly golden and have a slightly cracked surface. Remove them from the oven and allow them to cool completely on a wire rack.
6. Once the logs are cool, use a sharp serrated knife to slice them into thin pieces, about 1 cm (1/2 inch) thick. Arrange the slices in a single layer on the baking sheet, cut side down.
7. Return the slices to the oven and bake them again at 180°C (350°F) for another 10-15 minutes, or until they are dry and a pale golden color. The slices should be crisp to the touch and have a light, toasted aroma.
8. Allow the Fekkas to cool completely before storing them in an airtight tin. To enjoy, dunk the biscuits in a cup of mint tea, letting them absorb the tea slightly before taking a bite.