Fekkas (twice-baked almond biscuits)

Step 1: Whisk 3 eggs and 5 ½ oz sugar in a large bowl until pale and frothy, then whisk in ½ cup vegetable oil, 2 ⅛ oz butter, 2 tbsp orange-flower water and 1 lemon.

Step 2: Mix 1 ⅛ lb plain flour, 2 tsp baking powder, 1 pinch salt, 1 tbsp aniseed and 2 tbsp sesame seeds and stir into the egg mixture with a spoon, then by hand, to make a soft dough.

Step 3: Work in 3 ½ oz whole almonds and 2 ⅞ oz golden raisins until evenly spread. The dough should be soft but not sticky; add a spoonful of flour only if it clings to your hands.

Step 4: Heat the oven to 350°F. Divide the dough into 4 and roll each piece into a log about 4 cm wide. Lay them on lined trays, well apart, and flatten slightly.

Step 5: Bake until set, firm to the touch and pale golden underneath.

Step 6: Cool the logs completely on a rack, at least 2 hours or overnight wrapped in a tea towel.

Step 7: Heat the oven to 300°F. With a serrated knife, cut the logs into 5 mm slices and lay them flat on lined trays.

Step 8: Bake, turning the slices once halfway, until golden and completely dry; they crisp further as they cool.

Step 9: Cool completely and keep in an airtight tin for up to 1 month.