Sellou Toasted Sesame Almond Sweet
A dense, crumbly Moroccan energy confection made from toasted sesame seeds, fried almonds, toasted flour, honey, and warm spices. Traditionally served during Ramadan and celebrations, it keeps for weeks at room temperature.
Ingredients
- 2 cups white sesame seeds
- 2 cups raw almonds
- 2 cups all-purpose flour
- 1/2 cup honey
- 6 tbsp unsalted butter, melted
- 4 tbsp vegetable oil (for frying almonds)
- 2 tsp ground cinnamon
- 1 tsp anise seeds (or fennel seeds), ground
- 1/2 cup powdered sugar
- 1/2 tsp fine salt
Instructions
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1
Toast 2 cups all-purpose flour in a dry skillet over medium-low heat, stirring constantly, for 8 to 10 minutes until it turns a pale golden color and smells nutty. Transfer to a large bowl.
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2
Toast 2 cups white sesame seeds in the same dry skillet over medium heat, stirring frequently, for 3 to 4 minutes until golden and fragrant. Transfer to the bowl with the flour.
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3
Heat 4 tbsp vegetable oil (for frying almonds) in the skillet over medium heat. Fry 2 cups raw almonds for 3 to 4 minutes, stirring, until deep golden. Drain on paper towels and let cool completely.
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4
Once the almonds are cool, grind them coarsely in a food processor, pulsing 4 to 5 times. They should be a rough meal, not a fine paste. Add to the bowl.
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5
Add 2 tsp ground cinnamon, 1 tsp ground anise seeds (or fennel seeds), 1/2 tsp fine salt, and 1/2 cup powdered sugar to the bowl. Stir everything together until evenly combined.
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6
Drizzle in 1/2 cup honey and 6 tbsp melted unsalted butter. Mix well with a wooden spoon or your hands until the mixture holds together when squeezed. If it is too dry, add a little more honey.
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7
Press the sellou into a serving dish or roll into small balls. Serve at room temperature. Store in an airtight container at room temperature for up to 3 weeks.