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
CARDAMOM-SEMOLINA SHORTBREAD COOKIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 8 dozen cookies
Number Of Ingredients 8
Steps:
- Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
- Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
- Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
- Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.
LEMON SEMOLINA COOKIES
Make and share this Lemon semolina cookies recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Using a grater, grate lemon peels, removing only the yellow part.
- Place the grated peel in a mixing bowl.
- Squeeze the lemon juice and set aside in a small bowl.
- Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy.
- Add the egg, ½ cup lemon juice and grated rind and beat until incorporated.
- Reserve any extra lemon juice for another use.
- Decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
- Turn the dough onto a marble or wooden work surface and divide it into 2 balls.
- Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
- When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
- Preheat oven to 325°F.
- Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ½-inch thick.
- Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
- Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
- Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
- Remove from the oven and let cool.
- The cookies will harden as they cool.
Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 4, Cholesterol 23.3, Sodium 81.2, Carbohydrate 31.3, Fiber 1.2, Sugar 15, Protein 2.9
More about "semolina cookies recipes"
SEKER PARE SEMOLINA COOKIES - DIMITRAS DISHES
From dimitrasdishes.com
Reviews 1Servings 24
- Prepare the almonds by soaking them in a bowl of water overnight. In the morning, the skin will just pop off when you squeeze them out of it. Discard the skin.
- Place the butter and the confectioners’ sugar in the bowl of a stand mixer fitted with the flat beater. Beat until fluffy.
MOROCCAN SEMOLINA COOKIES {LEMON GHRIBA}
From lavenderandmacarons.com
5/5 (3)Total Time 29 minsCategory DessertCalories 100 per serving
- In a large bowl add cane organic sugar, lemon zest and rub ingredients together for a minute until sugar is fragrant.
- Add in applesauce and beat with electric mixer for 1 minute. Beat in vanilla and lemon extract (if using). Add oil and slowly add in half of the dry ingredients.
LEMON SEMOLINA COOKIES - COOKING WITH NONNA
From cookingwithnonna.com
3/5 (2)Servings 24
EASY SEMOLINA COOKIES - NO OVEN NEEDED - DOBBY'S …
From dobbyssignature.com
SEMOLINA COOKIES WITH ANISE, RAISINS AND SESAME
From tasteofmaroc.com
SEMOLINA CARDAMOM COOKIES | NAIVE COOK COOKS
From naivecookcooks.com
SEMOLINA BISCOTTI | SEMOLINA FLOUR RECIPE
From owlbbaking.com
17 EASY SEMOLINA RECIPES EVERYONE WILL LOVE - INSANELY …
From insanelygoodrecipes.com
BEST SEMOLINA BUTTER COOKIES RECIPE - HOW TO MAKE …
From food52.com
10 BEST SEMOLINA COOKIES RECIPES | YUMMLY
From yummly.com
CARDAMOM-SEMOLINA SHORTBREAD COOKIES RECIPE | BON …
From bonappetit.com
5/5 (1)Servings 48
- Whisk all-purpose flour, semolina flour, and 1 teaspoon cardamom in a large bowl; set aside. Using an electric mixer, beat butter, salt, and 3/4 cup sugar in a large bowl until light and fluffy, about 4 minutes. Add egg yolks and orange flower water and beat to blend. With mixer on low, add dry ingredients and mix just to blend.
- Place dough on a large sheet of parchment paper. Using paper as an aid, roll up dough into a 1 1/2-inch diameter log. Wrap in plastic and chill until firm, about 1 hour.
- Preheat oven to 350°. Mix remaining 1/4 cup sugar and 1/4 tsp. cardamom in a small bowl. Slice dough into 1/4-inch-thick rounds. Dip 1 side of each round in cardamom sugar and arrange, sugar side up, on 2 large parchment-lined baking sheets. Bake until golden brown and firm, 20-25 minutes. Transfer cookies to a wire rack; let cool.
- DO AHEAD: Dough can be made 3 days ahead. Keep chilled. Cookies can be baked 3 days ahead. Store airtight at room temperature.
SEMOLINA BISCUITS (COOKIES) RECIPE - EATMEE RECIPES - YOUTUBE
From youtube.com
10 BEST SEMOLINA FLOUR COOKIES RECIPES | YUMMLY
From yummly.com
ŞEKERPARE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAAMOUL RECIPE | SEMOLINA STUFFED COOKIES - YOUTUBE
From youtube.com
MAAMOUL RECIPE | SEMOLINA STUFFED COOKIES - THE COOKING FOODIE
From thecookingfoodie.com
SEMOLINA BISCUITS | BAKING RECIPES | GOODTO
From goodto.com
SUJI / SEMOLINA COOKIES - FOODY INDIAN MOM
From foodyindianmom.com
SEKERPARE (TURKISH SEMOLINA COOKIES) - COOKING GORGEOUS
From cookingorgeous.com
15 OF OUR ABSOLUTE FAVOURITE COOKIE RECIPES | CHATELAINE
From chatelaine.com
MAAMOUL COOKIES MADE WITH SEMOLINA - MUNATY COOKING
From munatycooking.com
You'll also love
Related Search