Moroccan Toasted Flour, Almond and Sesame Sellou

What you need

• 500 g (4 cups) all-purpose flour
• 300 g (2 cups) whole raw almonds
• 200 g (1 1/3 cups) sesame seeds, hulled, raw
• 200 g (1 3/4 cups) powdered sugar
• 2 tbsp ground cinnamon
• 1 tbsp ground anise, aniseed
• 1/4 tsp salt
• 250 g (9 oz) unsalted butter

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Boil a pot of water. Drop in the almonds for 1-2 min, drain, then pinch each one to slip off the skin. Pat the almonds dry.

3. 3

   Spread the almonds on a baking tray and toast them, stirring once, until golden all through, 10-12 min. Let them cool.

4. 4

   Toast the sesame on a second tray, stirring once or twice, until light golden and nutty, 8-10 min. Let it cool.

5. 5

   Spread the flour in a thin layer on a large roasting tray. Bake for 25-30 min, stirring every 5 min, until it is evenly light golden brown and smells like toast. Do not let it scorch. Cool completely.

6. 6

   Push the cooled flour through a sieve into your biggest bowl, then sift in the powdered sugar, cinnamon, anise and salt. Discard any hard lumps left in the sieve.

7. 7

   Melt the butter in a small pot over low heat until the foam rises and the milk solids settle, 5-8 min. Skim off the foam and pour the clear golden fat into a jug, leaving the sediment behind. Keep it warm.

8. 8

   Set aside a handful of almonds for the top. Grind the rest in a food processor with short pulses to a coarse, powdery crumb.

9. 9

   Grind about three quarters of the sesame to a thick, oily crumb. Keep the remaining sesame whole.

10. 10

    Add the ground almonds, ground sesame and whole sesame to the flour. Toss and rub with your hands for 5 min until completely even.

11. 11

    Drizzle in the warm butter a little at a time, rubbing it in after each addition. Stop when the mixture clumps when squeezed, looks glossy and still crumbles at the edges.

12. 12

    Pack the sellou into a wide dish or mound it on a platter. Chop the reserved almonds and press them on top. Let it cool for 1 hour before serving in small spoonfuls.

Imported from nutella.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.