Moroccan phrases with almonds, sesame and anise

Ingredients

• 3 pcs Eggs (medium size)
• 150 g Granulated sugar
• 50 g Whole sesame seeds
• 120 g Sunflower oil (equivalent to 120 ml)
• 2 g Ground anise (about 1 teaspoon)
• 0.5 g Salt (a pinch)
• 7 g Baking powder
• 70 g Shelled almonds (soaked in water for 30 min then drained)
• 500 g Type 45 wheat flour
• 1 pcs Egg yolk (for glazing)
• 30 ml Milk
• 2 g Unsweetened bitter cocoa (for coloring)

Instructions

1. Soaking the almonds

   Place the almonds in a bowl of cold water and let soak for 30 minutes. Drain and pat dry lightly before use.

   Time: PT30M

2. Egg‑sugar‑salt mixture

   In a large bowl, beat the 3 eggs with the sugar (150 g) and a pinch of salt until the sugar begins to dissolve and the mixture becomes slightly frothy.

   Time: PT5M

3. Incorporating the oil

   Add the sunflower oil (120 g) to the previous mixture and beat for another 3 minutes until a homogeneous consistency is achieved.

   Time: PT3M

4. Adding the aromatics and seeds

   Stir in the ground anise (2 g), sesame seeds (50 g) and the drained soaked almonds. Mix quickly.

   Time: PT2M

5. Adding the flour and leavening

   Pour the flour (500 g) and baking powder (7 g) into the bowl. Mix with a spatula until a soft dough forms, without over‑working.

   Time: PT5M

6. First dough rest

   Cover the dough with plastic wrap and let rest for 2 hours at room temperature. This rest makes the dough more workable and prevents it from cracking during baking.

   Time: PT2H

   Temperature: 25°C

7. Shaping the logs

   Divide the dough into 4 equal portions. Roll each portion into a log about 2 cm in diameter.

   Time: PT10M

8. Flattening and glazing

   Flatten each log on parchment paper to obtain an oval shape about 1 cm thick. Brush the surface with a mixture of egg yolk, milk (30 ml) and cocoa (2 g).

   Time: PT5M

9. Patterns and docking

   Use a fork to draw patterns (zigzags, lines) on the top and sides. Lightly dock the centre with a sterilized pin to prevent the biscuits from cracking.

   Time: PT5M

10. First bake (bottom of oven)

    Place the tray on the lowest rack of the oven, set to 145 °C (without preheating) and bake for 40 minutes.

    Time: PT40M

    Temperature: 145°C

11. Final bake (top + bottom)

    After 40 minutes, turn on the oven's top heating element and continue baking for an additional 10 minutes at 145 °C.

    Time: PT10M

    Temperature: 145°C

12. Steam resting

    Remove the biscuits, place them on a damp kitchen towel, cover with a second damp cloth and let rest for 2 hours. This step makes the texture crunchy on the outside and soft inside.

    Time: PT2H

13. Final glazing

    Preheat the oven to 190‑200 °C. Return the biscuits to the tray (middle position) and bake for 10 minutes until a beautiful golden color is achieved.

    Time: PT10M

    Temperature: 200°C

14. Cooling

    Allow the biscuits to cool for 10 minutes on a rack before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

606

Protein

3.8 g

Carbohydrates

64 g

Fat

22.5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Eggs: flax egg (2 tbsp water + 1 tbsp ground flaxseed)
• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of Whole sesame seeds: toasted sesame, sunflower seeds
• Instead of Sunflower oil: mild olive oil, rapeseed oil
• Instead of Ground anise: whole anise seeds to grind, ground fennel
• Instead of Baking powder: raising powder
• Instead of Shelled almonds: cashews, hazelnuts
• Instead of Type 45 wheat flour: all‑purpose flour, whole wheat flour (adjust water)
• Instead of Egg yolk: flax egg + a little milk
• Instead of Milk: almond milk, water
• Instead of Unsweetened bitter cocoa: coffee powder, food coloring

Equipment Needed

• Large bowl
• Whisk or hand mixer
• Silicone spatula
• Kitchen scale
• Rolling pin or hands (optional)
• Baking sheet
• Parchment paper
• Kitchen brush
• Fork (for patterns)
• Pin or small skewer
• Clean kitchen towel
• Clean damp cloth
• Cooling rack
• Sharp knife

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use lightly toasted almonds for more flavor.
• Dust with a little powdered sugar after glazing for an elegant finish.
• For a stronger anise flavor, grind the seeds just before adding them.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and place in a freezer bag; up to 1 month.

Room temperature: In a tightly sealed jar, up to 2 days maximum (in a dry climate).

Make-Ahead Tips

• Prepare the dough the day before and let it rest in the refrigerator; the baking remains the same.
• The biscuits can be fully baked, then reheated for 5 minutes at 180 °C before serving.