The Food Of Morocco
Sesame Seed, Almond, and Honey Cone
Page 453
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Desserts
View photos (1)Tags: challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
I scaled this down to 1/4 size, and am glad.
I've triple checked my calculations - all OK - so it must be the recipe's fault that this produces a very dry pale sand pile that barely resembled this picture in the book.
I kept adding more butter and more honey, hoping it would come together. I managed to pack it into a cone for the picture, but it completely crumbled when I cut it.
I was intrigued by this recipe because the flour was toasted! I might have had too light a touch - I let it go about 5 or 6 minutes before adding the sesame seeds. Others in the house kept shouting that it smelled like something was burning, so I don't think I could have gotten it much darker without total disaster.
Despite the texture issues, the flavor of the sesame with almond is very nice. The very small amount of nutmeg and cinnamon is extremely subtle. I added a 1/4 tsp sea salt, and that helped accentuate the flavor. I will use it on my oatmeal for breakfast.
I would be very interested to know if the dessert pictured is actually the same as the recipe. Any thoughts on this, fellow cookbookers?
(edited 23rd March 2012) (3) comment (1) useful
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