Fekkas au Khlii

Fekkas au Khlii

“For the Dough
3 eggs
1 tablespoon sugar
1 teaspoon paprika
1 teaspoon garlic powder
50 g melted butter
50 ml vegetable oil
2 tablespoons water
50 g coarsely chopped almonds
50 g finely chopped khlii mixed with a small amount of **akrich** (the flavorful browned residue left at the bottom of the pot when cooking khlii)
550 g all-purpose flour
8 g baking powder

For Garnishing
1 egg white
100 g slivered almonds”
“Step 1: Prepare the Dough
1- In a large bowl, whisk the eggs with the sugar.
2- Add the paprika, garlic powder, melted clarified butter (using only the butter and leaving behind the milk solids), vegetable oil, water, chopped almonds, akrich, and khlii. Mix well until combined.
3- Gradually add the flour and baking powder, mixing until you obtain a firm, smooth dough that is easy to shape and does not stick to your hands.

Step 2: Shape the Fekkas
1- Divide the dough into equal portions.
2- Shape each portion into a long log approximately 4 to 5 cm wide.
3- Brush each log with egg white, then coat it with the slivered almonds, pressing them gently so they adhere to the dough. Place the logs on a baking tray lined with baking paper.

Step 3: First Bake
1- Preheat the oven to 180°C (350°F).
2- Bake the logs for 20 to 25 minutes, or until lightly golden.
3- Remove them from the oven, wrap them in plastic wrap, and let them cool for 6 hours or overnight.

Step 4: Slice and Bake Again
1- Using a sharp knife, cut the logs into slices approximately 1 cm thick.
2- Arrange the slices on the baking tray.
3- Return them to the oven and bake for another 10 to 15 minutes, turning them halfway through, until golden and crispy on both sides.
“