Sellou with Almonds: A Fragrant Moroccan Ramadan Staple

Spread the blanched almonds on a baking sheet and toast in a preheated oven at 180°C (350°F) for 8–10 minutes, or until lightly golden and fragrant. Shake the pan halfway through. Alternatively, toast in a dry skillet over medium heat. Let cool completely.

In a dry skillet over medium heat, toast the sesame seeds, stirring frequently, until golden and aromatic, about 3–4 minutes. Be careful not to burn them. Transfer to a plate to cool.

In a food processor, pulse the cooled almonds and sesame seeds in batches until finely ground but not pasty. You want a coarse, sandy texture. Set aside.

In a small saucepan, combine the honey and butter over low heat. Stir until the butter melts and the mixture is smooth and warm. Do not boil. Add the cinnamon, anise, and salt. Stir to combine.

In a large mixing bowl, pour the warm honey mixture over the ground almond-sesame mixture. Mix thoroughly with a wooden spoon until well combined and evenly moistened. If the mixture seems dry, add the optional vegetable oil, one tablespoon at a time.

Transfer the sellou to a serving dish or shape into small balls. Press firmly. Let it cool and set at room temperature for at least 30 minutes before serving. Optionally, dust with powdered sugar.