I'll lead by saying, I'm not sure why these are called semolina almond cookies as there doesn't appear to be any semolina in the recipe. I can only conclude that the "semolina" must refer to the almond flour/meal. But in that case, I'd expect them to be called "almond semonlina cookies" since "almond" modifies "semolina". In the end, I suppose it doesn't really matter. I just found the name a bit peculiar.

These cookies are delicious. But with a caveat: the recipe says that you need to make them two or three days ahead... she is not kidding about that! I figured it'd be one of those things where the product might improve over time (like fruitcake), but that it'd still be tasty straight out of the oven, just not optimally so.

No.

Wrong. So, so wrong.

These cookies do not taste good straight out of the oven. They taste like floral ghee. After tasting the first one, I was not convinced that any amount of sitting in a biscuit tin could improve them. I figured that maybe it was just an acquired taste that I had not acquired. Maybe these cookies taste good to other people, but they are definitely not my jam!

Then I tried another one on day three. And it was delicious! In fact, they went from "I don't think I can eat this" to "I'm worried I won't be able to stop eating this" in just a few days. And they do make a lovely complement to the poached pears that show up elsewhere in the dessert chapter.

So, if you'd like to try an interesting variation on a whipped shortbread, these cookies are a good choice. Just don't try to eat them straight out of the oven. They really do need that three-day¹ resting period.

Semolina Almond Cookies

Slihgtly adapted from The Food of Morocco by Paula Wolfert

Ingredients

• 20 Tbsp. unsalted butter or 15 Tbsp. ghee
• 1 3/4 c. soft (standard/plain/pastry) flour
• 1 1/4 tsp. baking powder
• 12 Tbsp. icing (powdered/confectioners') sugar, divided
• 1 large egg yolk
• 1 Tbsp. orange flower water
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 3/4 c. almond flour (almond meal/finely ground almonds)

Directions

1. If using butter: Melt it over low heat without stirring, discard any foam that forms on top, pour the clarified butter into a container and chill for 2-3 hours.
   If using ghee: Chill until solidified (1-3 hours depending on how solid/cool it was to begin with).
2. Sift the pastry flour and baking powder together and set aside.
3. Beat the chilled ghee until very light and fluffy (at least 5 minutes)!
4. Gradually beat in 7 Tbsp. of the icing sugar.
5. Beat for 2 minutes.
6. Add the egg yolk and beat for 2 more minutes.
7. Add the orange flower water, vanilla, and almond extract and beat for 1 more minute.
8. Fold in the flour mixture.
9. Fold in the almond meal.
10. Cover or wrap in waxed paper and/or cling film and chill for 30-60 minutes.
11. Preheat oven to 180°C (350°F).
12. Shape dough into balls, pressing each one flat to form a disc.
13. Place ~2cm apart on ungreased baking sheets.
14. Bake at 180°C (350°F) for 12-15 minutes. (The cookies shouldn't brown at all.)
15. Place the baking sheet on a wire rack and immediately sift 2 Tbsp. of the remaining sugar over the hot cookies.
16. Cool for 5 minutes.
17. Remove the cookies from the baking sheet and roll in remaining 3 Tbsp. of icing sugar to coat.
18. Transfer to biscuit tin or airtight container and allow to rest/mellow for at least three days before serving.
19. Cookies may be stored like this for several weeks and should improve with age.

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¹ Wolfert says two to three days but, having tried one a day for several days, I would say three days is the minimum. ^Back