Almond and anise fekkas with spiced Lingzhi coffee
Ingredients
- 1 ½ cups flour (200 g)
- 5 tbsp caster sugar (60 g)
- 1 level tsp baking powder (4 g)
- 1 level tbsp green anise seeds (5 g)
- 1 tbsp sesame seeds (10 g)
- 1 pinch of salt
- 1 large egg (≈ 60 g without shell)
- 3 tbsp sunflower oil (≈ 35 g)
- 1 heaped tbsp melted unsalted butter (20 g)
- 2 tbsp orange blossom water (30 ml)
- ½ cup whole skin-on almonds (80 g)
- 1 egg yolk + 1 tbsp milk, for glazing (optional)
- For the coffee: 650 ml water, 1 cinnamon stick, 4 lightly crushed cardamom pods, 2 slices of fresh ginger, 2 cloves, sugar to taste
- For the children: 200 ml milk per child and 1 tsp orange blossom water per cup
The fekkas from the biscuit tin: baked twice, thin golden slices, whole almonds in every cut and the scent of green anise. They contain no DXN product, so the whole batch suits everyone; the DXN product is only in the adults' spiced coffee.
Method
- In a mixing bowl, combine the flour, sugar, baking powder, anise, sesame and salt.
- Add the beaten egg, oil, melted butter and orange blossom water. Mix by hand, without kneading for long, to a soft, slightly sticky dough. Add the whole almonds and spread them through the dough.
- Preheat the oven to 180 °C. With oiled hands, shape 2 logs about 18 cm long and 4 cm wide on a tray lined with baking paper, 8 cm apart. Flatten them slightly and brush with the egg yolk beaten with the milk.
- First bake: 20 minutes at 180 °C, on the middle shelf, until the logs are firm and pale golden.
- Let them cool completely, at least 1 hour (the day before is even better: wrap them in a tea towel). Once fully cold, they slice without crumbling.
- Cut them on the diagonal into 7 mm slices with a serrated knife. Lay the slices flat on the tray.
- Second bake: 12 to 15 minutes at 160 °C, turning the slices halfway, until golden and dry. They turn crisp as they cool on a rack and keep for 2 weeks in a tin.
- For the coffee, simmer the water with the cinnamon, cardamom, ginger and cloves for 5 minutes with the lid on, then strain.
- Serve the children first, with no coffee and no DXN product: warm 200 ml milk per child without boiling, add 1 tsp orange blossom water per cup and serve with their fekkas.
- For each adult cup, pour in 1 sachet of DXN Lingzhi Coffee 3 in 1, top up with 150 ml of the hot spiced water (about 85 °C) and stir. Taste before adding sugar: the 3 in 1 is already sweetened.
- Serve 6 fekkas per person with the coffee, on a tray.
Kids' version
The same fekkas, served at step 9 with warm orange-blossom milk, with no coffee and no DXN product.
The marker almond
Here the fekkas contain no DXN product, so they need no marking. The DXN product is only in the coffee cups. Keep the house code all the same: place one whole almond on the saucer of each adult cup. The children's cups of milk have none.
How many portions in a pack?
DXN Lingzhi Coffee 3 in 1: 20 sachets ÷ 1 = 20 cups, or this tray for 4 made 5 times.
Do not exceed the amount shown on the pack, counting everything you take during the day.
Who should ask a doctor first?
- Pregnant or breastfeeding women.
- Children: their cup is made with no coffee and no DXN product.
- People taking medicines or other supplements.
- People sensitive to caffeine (coffee and tea).
Home recipe: Bab Sahtek delivers the genuine DXN product (cash on delivery); you prepare the recipe at home. Recipe being tested in Mom's kitchen, in Marrakech.
Original Bab Sahtek recipe
The products shown are food supplements. They do not replace a varied, balanced diet and a healthy lifestyle. Ask a health professional for advice if in doubt, if pregnant or if taking medication.
