Pascal Perez-Rubin's Bolo's. Photography: Yohann Guetta
Pascal Perez-Rubin's Bolo's. Photography: Yohann Guetta

Bolo – Tunisian Cookies

Bolo are dry cookies seasoned with anise. They are sliced ​​into biscotti-like slices and eaten during Tishrei alongside quince jam and tea

You can play a little with the recipe and add chopped nuts or make smaller bolos with chocolate chips for children.
The bolos keep well for a long time, so they are ideal for Sukkot.

Ingredients for Bolo

  • 1 cup oil
  • 6 eggs
  • 1½ cups Sugar
  • ½ cup golden raisins
  • ¾ cups almonds coarsely chopped
  • ½ cup Sesame seeds
  • grated orange peel from 3 oranges
  • 2 tablespoons (24 grams) vanilla sugar (3 packets)
  • 2 tablespoons (30 grams) baking powder (3 packets)
  • 1 tablespoon fennel seed (or anise seed)
  • 1 cup orange juice
  • 2.2 pounds (1 kilogram) flour sifted


  • 1. Heat an oven to 355F (180C) degrees and line a baking sheet (or two - depending on their size) with greased parchment paper.

  • 2. Put all the ingredients except the flour in a wide bowl and mix.

  • 3. Add the flour gradually while mixing and kneading until a uniform and slightly sticky dough is obtained.

  • 4. Oil your palms, divide the dough into the desired number of bolos and form each part into a shape that resembles a uniform loaf of bread. Arrange the loaves on the sheet about 1.5"-2" (4-5 cm) apart and bake for 40-45 minutes, or until the bolos are browned. Leave to cool and slice into 2-3 cm thick slices.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.