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Machleb Savory Cookies

Adapted from chef Aluma Belilius
Servings 70 small cookies
Author נטלי


For the cookies:

  • 500 grams flour
  • 15 grams instant dry yeast
  • 100 grams butter cut into cubes
  • 1/2 cup canola oil
  • 1 tbsp. fine salt
  • 1 tbsp. machleb spice
  • 1 ¼ cup water
  • Beaten egg for brushing
  • Sesame seeds for garnish


  1. Crush the machleb spice until you get a fine powder
  2. In your mixer bowl place flour, yeast, butter and ground machleb. Blend together until mixture is crumbly.
  3. Add in the oil, salt and water and process until dough is soft and pliable.
  4. Place the dough in a covered bowl and let it rest (and a little rise) for about an hour at room temperature.
  5. Preheat oven to 170 degrees.
  6. Prepare the dough pretzels by rolling dough, cutting into strips and shaping them round.
  7. Place at intervals in your baking pan lined with baking paper.
  8. Brush the cookies with the beaten egg and sprinkle sesame seeds.
  9. Bake the cookies for about 25-28 minutes (it took me 27 minutes exactly), or until golden brown.
  10. Cool the cookies completely at room temperature and store in a sealed container up to a month and a half.

Recipe Notes

  • Keep the cookies in a sealed jar for up to 10 days.
  • If you don’t have Machleb, you can use anise seeds. The flavor will vary accordingly.