La Perle Rose Videos My Preferred videos home
Let’s prepare a popular Moroccan Cookie, It’s Fekkas!!!
RECIPE: https://www.cookingwithalia.com/757-feqass-cookies/
INGREDIENTS:
125 grams (9 tablespoons) butter, at room temperature
100 grams (a little less than 1/2 cup) powdered sugar, sifted
Pinch of salt
1 teaspoon vanilla extract
125 grams (4.4 oz) chopped raw almonds
350 grams (2 3/4 cup)) all-purpose white flour
1 medium egg
DIRECTIONS:
1- In a large flat plate, place the butter, powdered sugar, and pinch of salt, then mix together using a spatula (or yours hands) until the butter becomes creamy.
2- Add the egg, vanilla extract, and chopped raw almonds. Continue mixing until the mixture becomes homogeneous and well combined.
3- Add the flour little by little and mix well using a spatula (or your hands) until a smooth dough is formed. The goal is not to over knead the dough. Draw a line with the tip of your finger through the length of the dough to check if it is ready, your finger must leave waves in the line.
4- Divide the dough in half, roll each half into a long cylinder (30x 4 cm / 12 x 1,5 inches ). Cover the cylinders with a plastic wrap. Make sure to make a knot on both ends. Place the cylinders in the freezer for at least 1 hour before using them.
5- Once frozen remove the plastic wrap. Using a very sharp knife, cut the frozen cylinders into equal coins of 0.5 cm / 0,2 inches thickness.
6- Place the cookies on a baking sheet covered with parchment paper. Bake the cookies in a preheated oven at 180°C (356°F) for 20 minutes until they turn golden.
7- Let the cookies cool down completely before tasting. As they cool down, they become crunchy.
Note: You can freeze the cylinders up to 2 months in the freezer and pull them out of the freezer before using them.
