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. Moroccan Semolina and Almond Cookies
|Semolina flour||1 3/4 Cup (28 tbs) (300g)|
|Ground almond||2 Cup (32 tbs) (200g)|
|Baking powder||1 1/2 Teaspoon (7mL)|
|Coarse salt||1/4 Teaspoon (1mL)|
|Sugar||3/4 Cup (12 tbs) (150g)|
|Extra virgin olive oil||1/4 Cup (4 tbs) (60mL)|
|Eggs||2 Large (room temperature)|
|Orange blossom water||1 Teaspoon (5mL)|
|Icing sugar||1/2 Cup (8 tbs) (for rolling)|
1.Preheat oven to 350ºF (180ºC).
2.Line baking sheet with parchment paper.
3.Whisk together semolina, ground almond, baking powder and salt.
4.Put sugar and lemon zest in a stand mixer with the beater attachment.
5.Beat until sugar is moist and lemony fragrant.
6.With mixer running, pour in oil and beat for 3 minutes.
7.Add eggs and beat on medium speed for another 3 minutes.
8.Beat in orange blossom water.
9.Slow mixer to low, slowly add the dry ingredients, mixing just until dry ingredients are absorbed.
10.Sift some confectioners sugar into a small bowl.
11.Scoop out dough a tablespoon at a time and roll into a ball.
12.Roll in the icing sugar and place on the baking sheet.
13.Use your thumb to push down the centre of each ball, just enough to make an indentationk.
14.Bake 14 to 16 minutes.
15.They will be golden brown on the bottom, cracked on top and just firm.
16.Allow cookies to cool on racks.
17.Serve and enjoy!