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Moroccan phrases with almonds, sesame and anise
Traditional Moroccan biscuit, crunchy thanks to sesame seeds and soaked almonds, flavored with anise. Ideal for Eid or as a snack, it does not break during baking thanks to a resting and double-baking technique.
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Cost Breakdown
Critical Success Points
- • Soaking the almonds (30 min)
- • Do not over‑work the dough after adding the flour
- • Docking the top with a pin
- • First bake at 145 °C without preheating
- • Steam resting for 2 hours
- • Final glazing at 200 °C
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Sterilize the pin before docking the dough to avoid contamination.
- • Do not let the dough rest at room temperature for more than 2 hours if the kitchen is hot (>30 °C).
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