Sellou

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 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.

Step 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.

Step 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.