Light Moroccan Sfouf without Added Fat

Ingredients

• 200 g Whole almonds (raw, to be toasted)
• 100 g Sesame seeds (whole parts, parts to blend)
• 250 g Wheat flour (to be toasted then sifted)
• 100 ml Honey (preferably mild honey)
• 1 c. à café Ground cinnamon (adjust to taste)
• 50 g Almond paste (marzipan) (optional, for extra sweetness)
• 30 ml Tahini (sesame paste) (2 tbsp)
• 50 g Coarsely chopped almonds (for crunch)
• 30 g Fried almonds (for decoration) (optional)
• few flowers Edible dried roses (for decoration)

Instructions

1. Prepare the ingredients

   Measure all quantities, preheat the oven to 180°C and arrange the baking sheet.

   Time: PT5M

2. Toast the almonds and sesame seeds

   Spread the almonds and sesame seeds on the sheet, bake 5‑7 minutes until lightly golden, stirring halfway through.

   Time: PT5M

   Temperature: 180°C

3. Toast the flour

   Spread the flour on another sheet, bake 20 minutes stirring every 5 minutes until it turns a hazelnut colour.

   Time: PT20M

   Temperature: 180°C

4. Let the toasted ingredients cool

   Transfer almonds, sesame and flour to a rack and let cool for 5 minutes.

   Time: PT5M

5. Blend the almonds and sesame seeds

   In the processor, blend the toasted almonds and sesame seeds until a smooth, homogeneous paste forms.

   Time: PT5M

6. Sift the flour

   Pass the toasted flour through a sieve into a large bowl to remove lumps.

   Time: PT5M

7. Combine all wet and dry ingredients

   Add the sifted flour, honey, cinnamon, almond paste, tahini and coarsely chopped almonds to the processor. Knead until a dough holds together without sticking to the fingers.

   Time: PT5M

8. Fold in the whole sesame seeds

   Add the reserved whole sesame seeds and gently fold by hand to keep the crunch.

   Time: PT2M

9. Shape the domes and decorate

   Form the dough into small domes or press into a mold. Decorate with fried almonds, dried roses and spun almonds.

   Time: PT5M

10. Rest and storage

    Let rest 5 minutes at room temperature, then place the domes in an airtight Tupperware.

    Time: PT5M

Nutrition Facts

Calories

421

Protein

8 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole almonds: walnuts, pistachios
• Instead of Sesame seeds: sunflower seeds, pumpkin seeds
• Instead of Wheat flour: whole wheat flour, spelt flour
• Instead of Honey: agave syrup, maple syrup
• Instead of Ground cinnamon: cardamom, ground ginger
• Instead of Almond paste (marzipan): cashew nut paste, pistachio paste
• Instead of Tahini (sesame paste): peanut butter, almond butter
• Instead of Coarsely chopped almonds: chopped walnuts, crushed pistachios
• Instead of Fried almonds (for decoration): roasted cashews
• Instead of Edible dried roses: dried hibiscus flowers

Equipment Needed

• Oven
• Baking sheet
• Pan (optional)
• Food processor or immersion blender
• Fine sieve
• Silicone spatula
• Mixing bowl
• Dome mold or loaf pan (optional)
• Tupperware or airtight container

Critical Steps — Do Not Skip

• Toast the flour until hazelnut colour
• Blend the almonds and sesame until smooth paste
• Achieve a dough that holds together without additional fat

Chef Tips from the Video

• Using home‑roasted almonds gives a more authentic aroma.
• Tahini adds extra creaminess without adding additional fat.
• For a gluten‑free version, replace wheat flour with rice flour or cornstarch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Pack individually and freeze up to 1 month.

Room temperature: At room temperature maximum 1 day.

Make-Ahead Tips

• The domes store very well in the refrigerator; they can be prepared 2‑3 days ahead.
• For an even more melt‑in‑your‑mouth dessert, warm slightly in the microwave before serving.