Moroccan cuisine · Desserts & Sweets

Sellou (Almond-Sesame Confection)

Toasted flour with almonds, sesame and anise, kneaded with butter and honey into a crumbly confection.

Ingredients · for 8 servings

• 300 g flour
• 200 g almonds
• 100 g sesame seeds
• 1 tsp anise
• 1 tsp cinnamon
• 200 g butter
• 150 g honey
• 80 g powdered sugar
• 1 pinch salt

Instructions

1. Preheat the oven to 160°C (320°F), spread the flour thinly on a baking sheet, and toast for 30–40 min, stirring every 10 min, until light brown and nutty-smelling.
2. Toast the almonds on a second baking sheet for 12–15 min alongside, let cool and grind coarsely; set aside a handful of whole almonds for decorating.
3. Toast the sesame seeds and anise in a dry pan over medium heat for 3–4 min, until the sesame turns golden and starts to pop, then grind finely.
4. Thoroughly combine the toasted flour, ground almonds, sesame-anise mixture, cinnamon, powdered sugar and salt in a large bowl.
5. Melt the butter, stir in the honey, and knead lukewarm into the flour mixture until a moist, crumbly mass forms that holds together when pressed in your hand.
6. Mound the sellou into a cone in a shallow dish, stud with the whole almonds, and let sit for at least 2 hours; serve by the spoonful with mint tea.