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.