Selloh

Spread the wheat flour in an even layer in a dry heavy-bottomed skillet or oven-safe pan and toast over medium heat, stirring constantly, until it turns a light golden-brown color and releases a nutty aroma. Be careful not to scorch the flour; this step is critical for the final flavor.

Remove the toasted flour from the heat and allow it to cool completely on a clean tray or wide plate. Sift the flour once cooled to remove any lumps and set aside.

In a separate dry skillet, toast the almonds over medium heat, stirring frequently, until they are lightly golden and fragrant. Remove from heat and let them cool completely.

Transfer the cooled toasted almonds to a food processor and grind them into a fine powder. Add the aniseed and cinnamon to the processor and pulse briefly to combine all spices evenly.

In a large mixing bowl, combine the sifted toasted flour, ground almond-spice mixture, and powdered sugar, stirring thoroughly until all dry ingredients are well incorporated.

Gently warm the honey until it becomes slightly runny, then slowly drizzle it into the dry mixture while stirring continuously to bring the ingredients together into a cohesive, crumbly dough.

Knead the mixture gently with your hands until it reaches a uniform, dense, and slightly moist consistency. Taste and adjust sweetness by adding more powdered sugar or honey as desired.

Shape the selloh into a mound or press it into a serving dish, then garnish the top with slivered almonds arranged in a decorative pattern. Serve at room temperature as a snack or festive treat.