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Moroccan phrases with almonds, sesame and anise

Recipe by Oum Arwa

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.

MediumMoroccanServes 8

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Source Video
3h 15m
Prep
3h
Cook
45m
Cleanup
7h
Total

Cost Breakdown

$2.29
Total cost
$0.29
Per serving

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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