When I moved with my family to Beersheva, Israel from the bustling streets of NY about 8 years ago, we were enveloped in a wave of changes. In this new chapter of our lives, we stumbled upon a treasure trove of exquisite baked wonders from the many different immigrant communities living in this Southern city. That’s when we discovered these sesame covered cookies. The very first bite was a revelation, as their delicate sweetness and the subtle embrace of black licorice surprised and delighted us. They soon became a regular purchase and the perfect snack to accompany a hot cup of tea.
It was only later that we unraveled their rich history, tracing their origins back to the vibrant tapestry of Tunisian and Tripoli cultures, where they were lovingly crafted for the Jewish High Holidays. Born as a sacred treat for breaking the fast on Yom Kippur, they gracefully evolved into a beloved indulgence throughout the holidays, nourishing not just our bodies, but our souls as well.
The unique flavors of almonds, raisins, fennel and orange infuse these cookies with a nostalgic flavor for Tunisian Jews. I decided to use dried cranberries in place of raisins and added some chocolate for a special surprise. You can choose your own adventure with the additions of your choice.
Ingredients
- 2 ½ cups all purpose flour 400 g
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup almond meal
- 2 eggs
- 1/2 cup neutral oil
- 3 ½ tablespoons butter or vegan butter 50 g
- 1/2 cup sugar
- 1 teaspoon orange zest
- 1/4 cup water
- 1 teaspoon ground fennel seed
- 1 tablespoon fennel seeds lightly crushed
- ½ cup dried cranberries or raisins
- ½ cup coarsely ground almonds
- ½ cup sesame seed to coat
- 1 3 ounce bar chocolate (optional)
Nutritional Facts
Instructions
- Preheat oven to 335℉. Line a sheet pan with parchment paper.
- In a large bowl combine flour, baking powder, salt, almond meal, eggs, oil, butter, sugar, orange zest, water, ground fennel, fennel seeds, dried cranberries or raisins and coarse ground almonds. Mix to form a dough. Refrigerate for 20 minutes.
- Prepare a plate with sesame seeds for rolling the cookies. If filling with chocolate, take a slice and shape your cookie around it into a diamond like shape. Roll in sesame seeds and place on prepared sheet pan.
- Bake in preheated oven for 20 minutes then lower the heat to 300℉ for another 20 minutes.
- Allow to cool before serving with a nice cup of tea. The cookies will stay good for a few days in an airtight container or can also be frozen.
Video
@jewlishbyjamie Bolo, Tunisian Cookies The unique flavors of almonds, raisins, fennel and orange infuse these cookies with a nostalgic flavor for Tunisian Jews.
I’m so excited to try this recipe. I also moved to Be’er Sheva about 7 years ago. The bakery in my neighborhood makes them, but are expensive (and they only make them on Fridays). My husband loves them, so if I can make them, then I’ll definitely get wifey points! Thanks for sharing!
Amazing! Let us know how they turn out.