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
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Ayomide Temilayo
[email protected]These cookies are a great way to impress your friends and family. They're sure to be a hit at any party or gathering.
DIMPHO SEKGETHO
[email protected]I'm not a huge fan of semolina, but I really enjoyed these cookies. The almond flavor really shines through.
TruTh FAct
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
theodora giantsidouu
[email protected]I've never had a cookie like this before. The semolina gives it a really interesting texture.
Arman Manoj
[email protected]These cookies are so easy to make, and they're absolutely delicious. I'll definitely be making them again.
Ravidu Kavinda
[email protected]I made these cookies for a potluck and they were a huge success. Everyone loved them!
Mis Mess
[email protected]These cookies are a delightful treat. The semolina gives them a unique texture and the almonds add a nice nutty flavor.
Dominion Alao
[email protected]I'm always looking for new cookie recipes to try, and these Moroccan semolina and almond cookies definitely fit the bill. They're unique and flavorful, and they're sure to be a hit at my next party.
Melissa Armstrong
[email protected]These cookies are the perfect balance of sweet and savory. I love the crunch of the semolina and the chewiness of the almonds.
Heather Baxter
[email protected]I was a bit hesitant to try these cookies because I'm not a big fan of semolina. But I'm so glad I did! They're so light and fluffy, and the almond flavor is just perfect.
Raheela Kosar
[email protected]These cookies are a great way to use up leftover semolina. They're also a fun and easy project to do with kids.
Hashem shraim
[email protected]I've made these cookies several times now and they're always a hit. They're perfect for any occasion.
Roshni Lohana
[email protected]These cookies are so delicious and easy to make! I love the combination of semolina and almonds.