Halal Moroccan Sellou: A Sweet Almond Delight

Preheat oven to 350°F (175°C). Spread the flour on a baking sheet and toast in the oven for about 20-25 minutes, stirring occasionally, until lightly golden. Be careful not to burn it.

While the flour is toasting, toast the almonds and sesame seeds separately in a dry skillet over medium heat until golden and fragrant. Stir frequently to prevent burning.

Let the flour, almonds, and sesame seeds cool completely.

Grind the toasted almonds into a coarse powder using a food processor or grinder. Do the same for the sesame seeds.

In a large bowl, combine the toasted flour, ground almonds, ground sesame seeds, powdered sugar, cinnamon, ginger, anise, nutmeg, and salt.

Add the melted butter, olive oil, and honey to the dry ingredients. Mix well until everything is thoroughly combined and the mixture starts to come together.

Knead the mixture with your hands for a few minutes until it forms a slightly sticky dough. If it's too dry, add a little more olive oil, one tablespoon at a time.

Shape the Sellou into balls, bars, or any shape you desire. You can also press it into a baking dish and cut it into squares.

Store the Sellou in an airtight container at room temperature. It will keep for several weeks.