Sellou

Ingredients

• 2 cups all-purpose flour
• ¾ cup butter
• 1 cup raw almonds, unsalted
• ½ cup honey
• 1.5 teaspoon ground cinnamon
• 1 tablespoon orange zest (from 1 orange)
• ¼ teaspoon salt
• 3 tablespoon sesame seeds

Instructions

1. 1

   Roughly chop the almonds into pieces about the size of a pea, so some are chunky and some are smaller bits mixed together.

2. 2

   Zest the orange by rubbing the smooth side of a microplane or grater over the orange skin with firm, downward strokes, collecting the bright orange powder in a bowl until you reach the white pith underneath.

3. 3

   Pour the flour into a large skillet and set the heat to medium-low, stirring constantly with a wooden spoon until the flour gradually changes from white to light golden and smells toasted, about 8–10 minutes.

4. 4

   Add the chopped almonds to the toasted flour and stir constantly until the almonds are lightly golden and fragrant, about 2–3 minutes.

5. 5

   Remove the skillet from heat and immediately stir in the cinnamon, orange zest, and salt until evenly mixed throughout.

6. 6

   Cut the butter into 4 pieces and add it to the warm flour mixture, stirring constantly until the butter melts and the mixture becomes crumbly but holds together when squeezed.

7. 7

   Pour in the honey and stir with a wooden spoon, scraping from the bottom and edges of the skillet, until the mixture is wet and sticky, about 1 minute.

8. 8

   Transfer the warm mixture to a serving platter and, using the back of a spoon or your damp hands, shape it into a smooth cone or dome, then gently press the sesame seeds onto the surface in a decorative pattern.

9. 9

   Let the sellou cool at room temperature for 5 minutes until it firms up slightly, then serve warm or at room temperature, breaking off pieces with your hands or a spoon.

Tools you’ll need

• large skillet (12-inch preferred)
• wooden spoon
• microplane or box grater
• serving platter
• measuring cups and spoons

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