Best 2 Moroccan Semolina And Almond Cookies Recipes
If you are in the mood for a sweet and nutty treat, Moroccan semolina and almond cookies are a delightful choice. These cookies are popular in Moroccan cuisine and are made with a combination of semolina flour, ground almonds, sugar, butter, and spices. The semolina flour gives the cookies a unique texture that is both tender and slightly chewy. The almonds add a nutty flavor and richness, while the sugar and spices provide a sweet and aromatic touch. These cookies are often served with mint tea or coffee and are a perfect addition to any dessert table.
Let's cook with our recipes!
MOROCCAN SEMOLINA AND ALMOND COOKIES
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don't have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don't over-process, or you'll wind up with almond butter. And if you're not a fan of orange blossom water, you can leave it out, or substitute rose water.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 11
Steps:
- Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
- In a bowl, whisk together semolina, almond flour, baking powder and salt.
- Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
- Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
- Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams
MOROCCAN ALMOND CRESCENT COOKIES
The pastries in Morocco are truly magnificent. They have incorporated French techniques with Middle Eastern ingredients such as almonds, dried fruits, honey and sesame seeds to make their renowned desserts. This authentic cookie recipe is as easy to make as it is to eat!
Provided by Sommer Clary
Categories Dessert
Time 40m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary-it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
- Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
- Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.
Nutrition Facts : Calories 100.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 15.2, Sodium 40.1, Carbohydrate 8.2, Fiber 1, Sugar 3.8, Protein 2.1
Tips:
- Use high-quality ingredients, especially the almonds and semolina. This will make a big difference in the flavor of the cookies.
- Toast the almonds before using them. This will enhance their flavor and make them more fragrant.
- Be sure to grind the almonds finely. This will help the cookies to have a smooth texture.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
- Bake the cookies until they are golden brown. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them to keep their shape.
Conclusion:
These Moroccan semolina and almond cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual snack to a special dessert. With their unique flavor and texture, these cookies are sure to be a hit with everyone who tries them.
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