Fakkas

Ingredients for 1 servings:

• 120 g almond(s), coarsely chopped
• 60 g sesame seeds
• 6 eggs
• 300 g sugar
• 300 ml vegetable oil
• some vanilla flavor
• 900 g flour
• 2 egg yolks

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Moroccan cookies

Lightly toast the almonds in a pan, adding the sesame seeds briefly at the end. Beat the eggs, sugar, oil, and flavoring with a mixer until frothy, then stir in the almonds and sesame seeds. Gradually add the flour (approx. 200 g to begin with, less later). Knead first with a dough hook, then by hand, until a smooth dough forms. It shouldn’t be sticky, but it should still be elastic enough that, when formed into rolls, they settle to the bottom (i.e., spread slightly). Form rolls (approx. 4) and place them on baking sheets. Beat the egg yolks and brush them over the rolls. Bake at 160°C (fan oven) for approx. 35–40 minutes. The rolls should be firm when pressed and spring back slightly. Let the rolls cool slightly, then cut into finger-thick slices. The fakkas will still look raw on the inside. Place the slices back on the baking sheets (they can be placed very close together, as they retain their shape). Bake again at approximately 180°C (fan oven) for 15-20 minutes, until lightly browned.