Fekkas from Pâtisserie Bennis Habous is a traditional Moroccan dry biscuit defined by its twice-baked method, which gives it a firm and crunchy texture comparable to biscotti. The dough is typically made from flour, eggs, sugar, and fat, and enriched with ingredients such as almonds, raisins, sesame seeds, and anise, creating a layered and aromatic flavor profile.

It is first baked as a dense loaf, then sliced and baked again, resulting in a product with low moisture and an extended shelf life. At Bennis Habous, the recipe follows a classic approach, where sweetness is moderated to allow the natural flavors of nuts and spices to remain prominent.

The texture is intentionally dry and brittle, designed to be consumed with Moroccan mint tea, where it softens slightly and releases more aroma. Visually, the slices often show whole or coarsely chopped almonds embedded in the dough, reinforcing its artisanal character.

Unlike more delicate pastries, fekkas is structured for everyday consumption and sharing, rather than occasional indulgence. It represents a practical and enduring element of Moroccan pastry tradition, combining simple ingredients with a technique focused on preservation and texture.