Prepare the date filling

• Pit the dates and blend them into a smooth paste in a food processor.
• Mix in the cinnamon and orange blossom water until the paste is fragrant and pliable.

Make the almond dough

• Combine the almond flour, salt and half of the sesame seeds in a bowl.
• Add the orange blossom water and knead into a firm, cohesive dough.

Shape the chebbakia

• Roll the almond dough into thin logs and flatten slightly.
• Spread the date paste along each strip and roll up, then shape into the traditional coiled chebbakia form.
• Roll the shaped pieces in the remaining sesame seeds.

Cook the chebbakia

• Cook the chebbakia in a dry frying pan over low heat, turning gently, until golden and set.
• Let them cool completely before serving.