Prepare all the ingredients before mixing.You can prepare the sellou over two days if needed.

Preheat the oven to 175°C (350°F) with convection.

Toast the flour in an oven safe dish, stirring occasionally, until it reaches a deep golden color.

For a faster method, you can toast the flour in a heavy pot on the stovetop, stirring frequently with a whisk. I recommend dividing the flour into two batches to better control the toasting process.

The day before, soak the almonds in hot water and bring them to a boil. Peel the skins off, then let the almonds drain until the next day. You can also do this step the same day if needed.

Fry the almonds in oil until golden, then grind 1 kg (2.2 lb) finely and roughly chop the remaining almonds.

Toast the sesame seeds in a preheated oven at 160°C (320°F) with convection for about 20 minutes, or longer if needed, watching closely to prevent burning. They should be crunchy when bitten into.

You can also toast them in a large skillet or a heavy pot on the stovetop, working in two batches for better control. Grind 1 kg (2.2 lb) of the sesame seeds and keep the rest whole.

Grind the nutmeg and gum arabic with a small amount of powdered sugar, then sift the mixture.

In a large bowl, sift the toasted flour, then add the ground almonds, ground sesame seeds, cinnamon, anise, nutmeg, gum arabic, and powdered sugar.

Mix thoroughly, rubbing the mixture between your hands to evenly distribute all the ingredients.

Gradually add the warm oil, butter, or a combination of both, continuing to rub the mixture between your hands after each addition to fully combine everything.

At the beginning, you may want to use a wooden spoon to avoid burning your hands.

You should end up with a sandy mixture that holds together when pressed in your hand.

Adjust the texture to your preference, adding more or less oil depending on whether you like your sellou looser or more compact.

If you have a coarse sieve, pass the sellou through it to break up any large clumps. Otherwise, rub the mixture well between your hands.

Add the very coarsely chopped almonds and the remaining 250 g (8.8 oz) of whole, unground sesame seeds.

Let the sellou cool completely before storing it in an airtight container.

Sellou can be served in different ways. You can press it into a square or round mold, then cut it into portions and serve them in paper liners. It can also be served simply in small bowls or on plates, decorated with whole almonds.

I hope this Moroccan sellou recipe inspires you to try it for Ramadan or simply enjoy it as an afternoon treat with a cup of coffee.