(Moroccan) Semolina and Almond Cookies <br /> <br />So sorta Moroccan, maybe more Moroccan inspired… <br />Ingredients: <br />1¾ cups (300g) semolina flour <br />2 cups (200g) ground almond <br />1 ½ tsp (7 mL) baking powder <br />¼ tsp (1 mL) coarse salt <br />¾ cup (150g) sugar <br />Zest of 1 lemon <br />¼ cup (60 mL) extra virgin olive oil <br />2 large eggs, room temperature <br />1 tsp (5 mL) orange blossom water <br />Icing sugar, for rolling <br /> <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC). <br />Line baking sheet with parchment paper. <br />Whisk together semolina, ground almond, baking powder and salt. <br />Put sugar and lemon zest in a stand mixer with the beater attachment <br />Beat until sugar is moist and lemony fragrant. <br />With mixer running, pour in oil and beat for 3 minutes. <br />Add eggs and beat on medium speed for another 3 minutes. <br />Beat in orange blossom water. <br />Slow mixer to low, slowly add the dry ingredients, mixing just until dry ingredients are absorbed. <br />Sift some confectioners’ sugar into a small bowl. <br />Scoop out dough a tablespoon at a time and roll into a ball. <br />Roll in the icing sugar and place on the baking sheet. <br />Use your thumb to push down the centre of each ball, just enough to make an indentationk. <br />Bake 14 to 16 minutes. <br />They will be golden brown on the bottom, cracked on top and just firm. <br />Allow cookies to cool on racks. <br /> <br />Makes about 30
