Name: Ghriba Bahla
Prep time: PT40mins
Cook time: PT20mins
Total time: PT60mins
Yield: 30 cookies
Cuisine: Moroccan
Ingredients: 500g all-purpose flour; 125g toasted sesame seeds; 125g toasted almonds (crushed); 150g sugar; 250g butter, melted; 125ml vegetable oil; 2 tsp baking powder; 1 tsp cinnamon

Instructions

Mix Dry Ingredients In a large bowl, mix the flour, sugar, toasted sesame seeds, crushed almonds, baking powder, and cinnamon.
Add Fats & Knead Add the melted butter and oil. Now comes the workout: Knead the dough vigorously for at least 10-15 minutes. You are trying to force the flour to absorb the fat completely.
Rest (The Secret) Cover the dough and let it rest for at least an hour, or even overnight. This allows the flavors to meld and the texture to develop.
Shape Knead briefly again. Form into smooth balls. If they crumble, keep kneading until the heat of your hands binds them.
Bake for Cracks Preheat oven to 350°F (180°C). If possible, turn on the top heat (broiler) first. Place cookies in the oven. Watch closely! Once they crack (about 5-8 mins), switch to bottom heat (or normal bake) to finish cooking for another 10-15 mins.

Baker's Tips

Special Pan: In Morocco, there is a special molded pan for Bahla, but a regular baking sheet works fine.
Texture: The dough should be sandy. If it holds together too well, it's not crumbly enough.
Storage: These cookies are sturdy and travel well.