Semolina and Almond Cookies
These Semolina and Almond Cookies are so easy to make. A delicate crumb and gentle crispness. A discovery from our Global Sunday expeditions. Everyone has made their own projects, culinary or otherwise to keep them going through the quarantine.
I have thus far embarked on three distinct ones,
- Sourdough adventures – while not unique, this has been on my bucket list for a while.
- Doing Global Sundays with the kids.
- Clearing out odds and ends from my pantry. Now the last project has been a little troubling. I am shocked to see how much un-necessary stuff I have on hand. Some of this has come in handy but seriously 3 packets of shredded coconut? Yes, I see coconut butter in my looming future.
What are my Sunday global adventures?
So the global Sundays have been about us trying to tackle A to Z of different countries, not in any order. We just want to cover 26 letters. So, thus far we have had done Ethiopia where we did the Sorghum Injera, Berebere Spice, and Missir Wat.
And then we tried Nigeria, where we had Jollof Rice. And Morocco, which is why I made Ras el Hanout.
The Story of these Semolina and Almond Cookies
These cookies are Moroccan or certainly Moroccan Inspired. I went through a bunch of recipes and came up with something that is actually very easy. Semolina, butter, eggs, sugar, and some almonds to decorate. Just the perfect beginning to a week ahead. These are so easy, you can whip them up whenever you fancy something quick and sweet. And the bonus is that they work really well with a good cup or tea, coffee, or even iced tea.
This weekend was generally peaceful and uncomplicated. Just like these cookies. Semolina and Almond cookies are perfect for our household since we tend to have these ingredients in our pantry always. Bonus for me is that I do not even have to worry about a nut substitutions.
A delicate crisp and lightly sweetened cookie.
Ingredients
- 1/2 cup butter softened, plus more to grease the cookie sheet
- 3/4 cup sugar
- 3/4 cup semolina
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1 teaspoon crushed cardamom seeds
- 1 egg beaten
- Halved whole almonds to garnish
Instructions
- Grease a cookie sheet. Preheat the oven to 350 degrees.
- Beat the butter and sugar until pale and creamy. Mix in the semolina and almond meal and the baking powder.
- Stir in the beaten egg.
- Shape into small balls and place about 2 inches apart. Top with a halved almond.
- The cookies spread quite a bit.
- Place in the oven and bake for 12 to 15 minutes, until the sides turn pale golden.
- Cool slightly and serve warm or cool.
Beet, Orzo, and Feta Salad - Hint of Morocco - Spice Chronicles
[…] me round out our Moroccan journey. Two other items I worked with was making Ras-el Hanout and these Semolina Cookies. Among the recipes I have posted here that is. Cooking beets in the instant pot, is such a fun […]