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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Musa Ahmed
[email protected]These cookies are a great way to use up leftover semolina. They're also a great way to get your kids to eat almonds. My kids love them!
Tanveerjaan Ghassan
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so flavorful and unique. I love to give them as gifts to friends and family.
Ahmed Humayun
[email protected]These cookies are the perfect balance of sweet and savory. The almonds add a nice crunch, and the orange zest gives them a bright, citrusy flavor. I love to serve them with a cup of yogurt or fruit salad.
Anis ur rohman anas
[email protected]I love the unique flavor of these cookies. The semolina gives them a slightly grainy texture that I really enjoy. They're the perfect cookie to enjoy with a glass of milk.
maxwell dellar
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them. They're the perfect cookie to have on hand for unexpected guests.
Tgdth ygrt
[email protected]I've made these cookies several times now, and they're always a hit. They're the perfect combination of sweet and nutty. I love to serve them with a cup of coffee or tea.
Victor Elias
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and dense. They didn't have the light and airy texture that the recipe promised.
Bisma hashmi Bisma hashmi
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Abdiaziz Power
[email protected]These cookies were a bit too crumbly for my taste. I think I'll try using a different type of flour next time.
Rai Muneersangra
[email protected]These cookies were a bit too sweet for me. I think I'll reduce the amount of sugar next time.
Priscilla Rico
[email protected]I'm not a fan of the anise flavor in these cookies. I think I'll omit it next time.
Shashika Jeewanthi
[email protected]These cookies were a bit dry for my taste. I think I'll try adding a little bit of butter or oil to the dough next time.
SAVIOURS MANDEFU
[email protected]I love the combination of semolina and almonds in these cookies. It gives them a unique texture and flavor. They're the perfect cookie to enjoy with a cup of tea or coffee.
aamir najam
[email protected]These cookies were a bit time-consuming to make, but they were worth the effort. They're so flavorful and unique. I'll definitely be making them again for special occasions.
rena farouk
[email protected]I'm always looking for new cookie recipes, and this one definitely didn't disappoint. The cookies were crispy on the outside and chewy on the inside, with a wonderful almond flavor. I'll definitely be making these again.
Derionna Neal
[email protected]These cookies were easy to make and turned out beautifully. I love the delicate flavor of the almonds. They're the perfect afternoon snack or dessert.
Jsooba Kositanti
[email protected]I've never had Moroccan cookies before, but these were delicious! The semolina gave them a unique texture that I really enjoyed. I'll definitely be trying more Moroccan recipes in the future.
Adesanya Adedamola
[email protected]These cookies were a hit at my party! Everyone loved them. They're the perfect balance of sweet and nutty. I'll definitely be making them again for my next gathering.
Jose Ruvalcaba
[email protected]I'm not a big fan of semolina, but these cookies changed my mind. They were so light and airy, with a delicate almond flavor. I'll definitely be making them again.
Madeline Santiago
[email protected]These cookies were a delightful treat! The combination of semolina and almonds gave them a unique texture and flavor. They were easy to make and turned out perfectly. Thanks for sharing this recipe!