305 – Taknetta – Moroccan Butter Cookie / التاكنيتا
- 1 cup + 2/3 cup (200 grams) all-purpose white flour
- 1 cup (25 cl) vegetable oil
- 2/3 cup (125 grams) white granulated sugar
- 1/3 cup (around 50 grams) roasted sesame seeds
- 1/3 cup roasted whole almonds (chopped)
- Toasted bread or dates for serving
Step 1 – Cooking the Flour:
1- Pour the oil in a saucepan
Note: ok, I know, that’s a lot of oil, but remember this is occasional comfort food… and believe me that’s how much oil there is in regular cookie butter you buy from the store
2- Add the flour and mix it well with the oil
3- Cook on low heat… this is important, it has to be low heat or it will burn… and very quickly.
4- Now, all you have to do is wait and stir frequently… Really, do not leave anywhere, this thing burns quickly.
5- As the flour cooks, you will see that the colors of the mixture become darker and the texture thicker.
Step 2 – Adding the other Ingredients:
1- After 30 minutes, add the sugar, and continue stirring and cooking on low heat for another 15 minutes or so.
2- You will see that the mixture will become like a paste.
3- Once it starts drying, remove from the heat and add the roasted sesame seeds and roasted chopped almonds.
Step 3 – Final Steps:
1- PlaceTaknetta immediately in a plate, otherwise, if it says in the pot it will continue cooking and of course burning, that’s the big danger of this recipe.Also, be careful, it’s really hot!
2- AsTaknetta cools down, you will see that a layer of oil forms and comes on top. Do not get rid of this oil it’s necessary to conserve Taknetta.
3- You can put the mixture in a closed jar and leave it in your kitchen, not your fridge, for up to 1 month!
Before using it, make sure you stir it to mix up the oil.
Place in a plate and serve it the Moroccan way with toasted bread or dates!