Fekkas (Moroccan almond biscuits) - Certified Thermomix person

Moroccan recipes are mainly based on flour and an ancestral know-how that makes it hard to get great results after a first try, especially if one wants to try a gluten-free version. Well, this is my first try with this recipe, I wanted to taste those delicious biscuits and I can say the result is not bad! I may need to alter the recipe, but the taste was that of those delicious treats that remind me of childhood and family gatherings.

oto

This recipe is

• Gluten-free

• IC/PBS friendly

• Not dairy-free

• Not vegan

• Not carb low

When the gluten door closes, a million other ones open, just use the right amount of the right flour. Myself

You'll need

• 500g gluten-free flour (or a mix of 230g cake flour + 200g rice flour + 70g all purpose flour

• 120g softened butter

• 40g coconut oil

• 150g roasted almonds or a mix of almonds and hazelnuts

• 100g sesame seeds (I mixed golden and white sesame seeds)

• 120g coconut sugar

• 70g raisins

• 3 eggs

• 1 Tbs carvi

• 1 pinch Kosher salt

Instructions

1. Preheat over to 180°C

2. Place all the ingredients in the bowl. Mix 15sec/ Speed 4

3. Repeat twice

4. Divide dough into 4 pieces. Shape each piece into a rough log, about 10cm long

5. Flatten the log a bit. You can work with one log and freeze the rest

6. Cut 1cm slices and place in an overn tray already lined with parchment paper

7. Bake for 20min (medium rack) then 5min (top rack)

8. Let cool

9. Enjoy with fruits and a cup of mint tea!