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