🥄 Sellou (Moroccan Toasted Flour & Almond Sweet)

Method

1. Heat the oven to 180°C, spread 500 g flour in a wide tray and toast it for 30 minutes, stirring every 10 minutes, until light brown.

2. Take the flour out and let it cool, then sift it to break up any lumps.

3. Heat 2 tbsp of the oil in a pan over medium heat and fry 400 g almonds for 5–7 minutes, stirring, until golden, keeping a handful whole for garnish.

4. Toast 250 g sesame in a dry pan over low heat for 5 minutes, stirring, until golden and starting to pop, keeping 2 tbsp for garnish.

5. Grind the fried almonds with half the sesame and 150 g powdered sugar until fine.

6. In a large bowl mix the toasted flour with the almond mixture, the remaining sesame and 2 tbsp cinnamon (plus a pinch of nutmeg if you have it).

7. Melt 200 g butter over low heat and mix it with the remaining oil (add 3 tbsp honey if you have it).

8. Pour the butter over the mixture little by little and rub with your hands until absorbed and it holds together when squeezed in your palm.

9. Heap the sellou on a serving plate in a pyramid and press it with a spoon until the surface holds.

10. Garnish with the whole almonds and sesame, serve by the spoonful in small bowls, and store the rest in an airtight tin.

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