(Moroccan) Semolina and Almond Cookies

(Moroccan) Semolina and Almond Cookies

Watch the recipe video

This cookie recipe is inspired by cookies we've eaten... not really authentic, but still really good! You'll need to use a top quality olive oil, and don't try to leave out the orange blossom water, it really enhances the flavour.
print recipe
(Moroccan) Semolina and Almond Cookies
So sorta Moroccan, maybe more Moroccan inspired…
Ingredients
  • 1¾ cups (300g) semolina flour
  • 2 cups (200g) ground almond
  • 1 ½ tsp (7 mL) baking powder
  • ¼ tsp (1 mL) coarse salt
  • ¾ cup (150g) sugar
  • Zest of 1 lemon
  • ¼ cup (60 mL) extra virgin olive oil
  • 2 large eggs, room temperature
  • 1 tsp (5 mL) orange blossom water
  • Icing sugar, for rolling
Instructions
Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.Whisk together semolina, ground almond, baking powder and salt.Put sugar and lemon zest in a stand mixer with the beater attachment Beat until sugar is moist and lemony fragrant.With mixer running, pour in oil and beat for 3 minutes. Add eggs and beat on medium speed for another 3 minutes. Beat in orange blossom water. Slow mixer to low, slowly add the dry ingredients, mixing just until dry ingredients are absorbed.Sift some confectioners’ sugar into a small bowl. Scoop out dough a tablespoon at a time and roll into a ball. Roll in the icing sugar and place on the baking sheet. Use your thumb to push down the centre of each ball, just enough to make an indentation.Bake 14 to 16 minutes. They will be golden brown on the bottom, cracked on top and just firm. Allow cookies to cool on racks.
Details
Prep time: Cook time: Total time: Yield: 30 cookies
Chocolate Malt Brownies

Chocolate Malt Brownies

Cultured Butter Sugar Cookies

Cultured Butter Sugar Cookies