Sellou

Ingredients

Instructions

1. 1

   Toast the plain flour in a wide dry frying pan over low to medium-low heat for 10-12 minutes, stirring constantly and scraping the corners of the pan, until it turns evenly deep beige and smells nutty. Do not rush this step or let it brown in spots, or the sellou will taste bitter. Tip the flour into a bowl to stop the cooking.

2. 2

   In the same pan, toast the blanched almonds for 3-4 minutes over medium heat, shaking often, until lightly golden. Add the 30 g sesame seeds and toast for 1-2 minutes more, just until fragrant. Transfer both to a plate and let them cool for a minute so they do not turn oily when blended.

3. 3

   Pulse the toasted almonds and toasted sesame seeds in a food processor until very finely ground. Stop before they turn into a paste; the mixture should resemble coarse sand for the best texture.

4. 4

   Melt the unsalted butter gently in the still-warm pan or in a small saucepan. In a mixing bowl, combine the toasted flour, ground almond-sesame mixture, ground cinnamon, ground anise, and fine salt. Pour in the melted butter and runny honey, then mix thoroughly with a spoon or your hands until the mixture holds together when pressed. If it feels too dry to shape, warm it briefly and knead again; honey and butter loosen as they warm.

5. 5

   Divide the mixture into 2 equal portions and press each firmly into a compact ball, dome, or bar. Roll or sprinkle with the remaining 1 tsp sesame seeds for a classic finish. Let them rest for 2 minutes to firm slightly before serving.

Nutrition per serving

Notes

• •For a more traditional flavor, a small pinch of ground mastic or fennel can be added, but the recipe is intentionally kept simple and beginner-friendly.
• •If you prefer a looser, spoonable sellou rather than formed balls, add 5-10 g extra melted butter.
• •Sellou keeps well in an airtight container for up to 1 week at room temperature, or longer refrigerated.

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