← Nouns Cooking · Moroccan

Ingredients

• 3 Eggs
• 150 g Sugar
• 120 ml Vegetable oil
• 3 tbsp Orange flower water
• 2 tsp Anise seeds (anís), lightly crushed
• 50 g Sesame seeds, toasted
• 450 g Plain (all-purpose) flour, plus extra for shaping
• 2 tsp Baking powder
• 1 pinch Salt
• 150 g whole almonds, skin on
• 100 g Raisins
• 1 egg yolk, for glazing

Method

1. Heat the oven to 180°C (350°F) and line a large baking tray. Whisk the eggs and sugar for 2–3 min until pale, then whisk in the oil and orange flower water.
2. Stir in the anise and sesame, then the flour, baking powder and salt to make a soft, slightly sticky dough. Work in the almonds and raisins.
3. With floured hands, shape the dough into four logs about 4 cm wide and lay them on the tray, well apart. Brush with egg yolk.
4. Bake for 20–25 min until lightly golden and firm. Leave the logs to cool and firm up for at least 2 hours (or overnight, as many Moroccan cooks do).
5. Lower the oven to 160°C (325°F). With a serrated knife, cut the logs into 1 cm slices and lay them flat on the tray.
6. Bake for 15–20 min, turning once, until golden and crisp. Cool completely; they keep for weeks in an airtight tin.

Tips

• Contains almonds, sesame, wheat and egg.
• Resting the baked logs is what lets you cut neat slices without the almonds tearing them.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia My Moroccan Food