Biscotti, Fakkas and Gateaux Sec

by Antoine Cantarel on March 31, 2020

Here is our first blog post since the beginning of having to stay home because of the Covid-19 .

My younger son Zach and I have been using this time together to make some cooking videos. The first 4 were all about recipes we already had on the blog and thought would be perfect for a tutorial video as well as our sweet tooth.

As we were looking for fun and practical recipes, remembering we are under order to shelter in place, so no shopping and working with what we have, we came across a Moroccan recipe for Fakkas. Looking at the details, it was pretty much just  like making Biscotti. And we all love Biscotti at home with our coffee.


Here is the simple recipe:


  • 3 cups of flour
  • 1.5 cups of sugar
  • 1 tsp of baking powder
  • ⅛ tsp of salt
  • 1 tsp of vanilla extract
  • 1 tsp of almond extract
  • 4 eggs
  • 2 cups of roasted not salted almond

for a more Marrocan flavor:

  • 1/2 cups of white raisin
  • 1 tsp of orange flower water


  1. Heat-up your oven to 350 F
  2. Bit eggs, sugar, vanilla and almond extracts ( and optional orange flower water )
  3. In a separate bowl mix four, salt, baking powder and roasted almond ( and optional raisin )
  4. Combine and mix step one and step 2
  5. Roll with your hand into 2 elongated baguette shaped roll
  6. Bake on a cookie trays for 20 to 30 minutes till golden
  7. Let it cool off and cut each roll into ¾” diagonal slices
  8. Bake a second time for 15 to 20 minutes or till golden
  9. Another option is let the slices dry out overnight on the counter top

The Biscotti will keep best in jar or zip lock back.

Now you just need to enjoy with a cup of tea or coffee.


Bon Apettit,

Antoine Cantarel


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