In a large bowl, mix flour and sesame seeds. Thoroughly combine anise seed

and mahlab in a blender together and add to the flour mixture.

Add olive oil and whisked eggs to flour mixture.

Knead all the ingredients well (but not hard) for about 15 minutes until the bowl is clean on the sides. The dough should be a little loose.

Cover and let the dough rise for 1 hour.

Preheat the oven to 400ºF.

After the dough has risen, form 2 handfuls into a big, long, rounded shape on the worktable, about 2 feet long. Cut the dough into 1-inch pieces.

To form a macaroon, gently press each 1-inch piece against the grain on a flat cheese grater to create a pattern. Carefully roll the dough off the grater in one motion with the back of your fingers, forming a macaroon about the shape of a forefinger. Place onto a cookie sheet with the overlap facing down.

Bake for about 25 minutes. The macaroons are finished when slightly brown.

With a slotted spoon, dip cooked macaroons in hot syrup to glaze as soon as they are removed from the oven. Remove from glaze and place in a colander sitting in a larger bowl to permit the macaroons to drain slightly before being placed on a platter.

If macaroons are being stored for future eating, use wax paper between layers to prevent them from sticking to each other.