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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« canneles: quest to recreate a bordeaux treat | Main | brillat savarin brings big flavor – and heart to ‘stinky cheese night’ »

semolina cookies: the perfect semi-sweet afternoon treat


When I eat cookies, I like them semi-sweet, a bit crunchy, and served with a shot of strong espresso. That’s why I love biscotti. I can’t get enough of the double-baked crunch, the almond flavor, and the joy I get out of dipping them into coffee.

Recently, I’ve been experimenting with Moroccan and Algerian cookies, which often include almonds and sesame seeds and offer subtle, almost savory flavors.

This is a blend I created from Algerian and Moroccan recipes for semolina cookies. Served with a shot of espresso, it's the perfect mid-afternoon treat.

Semolina Almond Cookie

1 cup unsalted butter
1 cup all purpose flour
1 cup sugar
2 cups semolina flour
2 eggs, beaten
1 teaspoon vanilla extract
1 egg white
blanched almonds for the top

Melt the butter over low heat. Skim off the white froth and then pour into a mixing bowl. Cool.

Thoroughly mix the two flours and the sugar into a bowl.

When butter is cool, stir in the eggs and vanilla. Add to dry ingredients and knead well. Cover with plastic wrap and allow to sit for 1 hour. Preheat oven to 350F.

Knead the dough again until smooth. Shape the dough into balls (about 1 tablespoon each). Place on a cookie sheet an inch apart. Press an almond on top of each cookie. Brush the tops with egg whites. Bake for 25 minutes or until lightly golden.


Reader Comments (12)

I love this ... sounds perfect. Thank you. I admire your cup and saucer. I have the exact same design, except the rim where your cup sits, on mine, is a deep egg cup. The swooped area is intended for toast soldiers.

March 15, 2008 | Unregistered CommenterKate

these look so sweet and delish...i cannot wait to try them. btw - where did you obtain your cup and saucer / they are perfectly beautiful.

March 16, 2008 | Unregistered Commenterlplotkin


The cup and saucer set is made by Villeroy & Boch and is part of the "new wave" collection. Isn't it totally swanky? My step mom bought me the set for a gift (thanks again, Janet!).

You check it out under "products and tableware" here:


March 16, 2008 | Unregistered CommenterAngela Potter


Great shot of the set, wonderful article on the cookies!!! Love, JP

March 16, 2008 | Unregistered CommenterScoop

These are the kinds of cookies I like best too! They look beautiful, too, Angela!

Welcome to The Foodie Blogroll!

These are perfect. Love the belnd 7 the pictures too. Must be nice n crunchy. The cup & saucer too look GREAT with the cookies...made for each other! Have bookmarked the recipe. Thank you.

Thanks, Jenn! I was thrilled to be chosen for your top five foodie Friday picks. Thanks for the warm welcome on Foodie BlogRoll!

Passionate baker: I'm glad you like the cookie idea and the saucer! I love these cookies so much I could eat them every day.

March 24, 2008 | Unregistered CommenterAngela

Hello these sound lovely will try making them soon..but can I use margarine instead of butter?

April 20, 2008 | Unregistered Commenteraisha

Thanks, Aisha!

I've never made them with margarine but here's an answer from O Chef:


"Margarine and butter have the same relative makeup of fat and water, so you can generally substitute one for the other with no diminution of quality."

April 20, 2008 | Unregistered CommenterAngela

I just made them and they are wonderful, thanks for the recipe. I made the following adjustments though: reduced the sugar by a 1/4 cup and added some almond essence....heaven!

January 16, 2009 | Unregistered CommenterAmila J. de

Well, I thought I wouldn't like this cookies after seen the dough consistency but surprise, surprise I loved them. I will make them again that is for sure.

September 9, 2009 | Unregistered CommenterMely

I totally hear you on the dough! It does have a grainy texture but it works beautifully in the cookie. I'm so glad you liked the recipe! Thanks for the feedback.

September 12, 2009 | Registered CommenterAngela

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