Almond and Sesame Loukoum (Ramadan)

Ingredients

• 500 g Whole almonds, unpeeled (To toast 10‑15 min at 200 °C, then set aside 250 g for blanching and frying, 250 g to grind into powder)
• 500 g Sesame seeds (To toast 10‑15 min at 200 °C, 250 g kept whole for crunch, 250 g ground into powder)
• 500 g Wheat flour (Can be whole‑wheat or all‑purpose)
• 680 g Powdered sugar (Can be reduced to 150 g and partially replaced with honey)
• 150 g Butter (Melt until you obtain browned butter)
• 80 g Olive oil (About 5 Tbsp, adds shine and prevents hardening)
• 1 c. à café Ground cinnamon
• 1 pincée Salt
• 1 c. à soupe Ground anise
• 1 c. à soupe Ground mastic (Optional, adds a typical aromatic note)
• 250 g Blanched and fried almonds (Prepared from the 250 g of blanched almonds, fried in butter/oil)
• 250 g Whole sesame seeds (unground) (Set aside for crunch, from the 500 g toasted)

Instructions

1. Preheat the oven and toast the almonds

   Preheat the oven to 200 °C. Spread 500 g of whole almonds on a sheet pan and toast for 12 minutes, stirring halfway through. Let cool.

   Time: PT15M

   Temperature: 200°C

2. Toast the sesame seeds

   On the same pan or another, spread 500 g of sesame seeds and toast for 12 minutes at 200 °C, stirring regularly.

   Time: PT15M

   Temperature: 200°C

3. Blanch and peel 250 g of almonds

   Bring 500 ml of water to a boil, plunge 250 g of almonds for 1 minute, then drain and rinse under cold water. Gently squeeze to remove the skin.

   Time: PT10M

4. Fry the blanched almonds

   Heat 2 Tbsp olive oil and 30 g butter in a skillet over medium heat. Add the blanched almonds, fry for 5‑7 minutes until golden and crisp. Drain on paper towels.

   Time: PT10M

5. Prepare browned butter and olive oil

   In a small saucepan, melt the 150 g butter over low heat until you obtain browned butter (hazelnut color, nutty aroma). Add the 80 g olive oil and stir.

   Time: PT5M

6. Grind the toasted almonds and sesame

   In the food processor, grind the reserved 250 g toasted almonds and 250 g toasted sesame seeds into a fine powder. Set aside the remaining (250 g of each) for crunch.

   Time: PT5M

7. Mix the dry ingredients

   In a large bowl, combine the flour, powdered sugar, mastic powder, cinnamon, salt, ground anise, and the almond and sesame powders. Mix for 2 minutes until homogeneous.

   Time: PT5M

8. Incorporate the browned butter and oil

   Drizzle the butter‑oil mixture over the dry ingredients while mixing by hand or with a spatula. Continue until you obtain a supple, slightly shiny dough. Adjust consistency: if the dough is too dry, add 1‑2 Tbsp warm water.

   Time: PT10M

9. Add the crunchy elements

   Fold in the 250 g fried almonds and the reserved 250 g whole sesame seeds. Mix gently to distribute the pieces evenly.

   Time: PT2M

10. Shape and let set

    On a lightly floured surface, shape the dough into small diamonds or squares about 5 cm. Place on a parchment‑lined sheet pan. Let rest for 15 minutes at room temperature for the butter to firm up slightly.

    Time: PT15M

Nutrition Facts

Calories

550

Protein

8 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole almonds, unpeeled: Walnuts, Pistachios
• Instead of Sesame seeds: Sunflower seeds
• Instead of Wheat flour: Whole‑wheat flour, Rye flour
• Instead of Powdered sugar: Honey, Granulated sugar
• Instead of Butter: Margarine, Coconut butter
• Instead of Olive oil: Sunflower oil (not recommended), Grape seed oil
• Instead of Ground cinnamon: Nutmeg
• Instead of Salt: Sea salt
• Instead of Ground anise: Ground fennel
• Instead of Ground mastic: Arabic gum
• Instead of Blanched and fried almonds: Roasted almonds
• Instead of Whole sesame seeds (unground): Toasted sesame seeds

Equipment Needed

• Oven
• Baking sheet
• Frying pan
• Pot for blanching almonds
• Blender or food processor
• Silicone spatula
• Paper towels (optional)
• Kitchen scale
• Mixing bowl

Critical Steps — Do Not Skip

• Toast the almonds and sesame without burning them.
• Blanch and peel the almonds for a softer texture.
• Achieve browned butter without burning it.
• Adjust the dough consistency by adding the fat gradually.

Chef Tips from the Video

• Use high‑quality butter for a more aromatic browned butter.
• For a more authentic flavor, add a pinch of liquid orange blossom water to the dough.
• Lightly dust with powdered sugar before serving for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5‑7 days.

Freezer: Can be frozen 2‑3 months, thaw at room temperature before serving.

Room temperature: Keep away from moisture, lasts 2‑3 days.

Make-Ahead Tips

• Toasted almonds and sesame can be prepared 2 days ahead and stored in an airtight jar.
• The dough can be shaped and refrigerated 24 hours before final baking.