Conversations & Creations · From my kitchen
These almond-topped semolina cookies are lovely with tea. A light drizzle of syrup gives them a delicate sweetness; too much will make them soggy.
Ingredients
- 250 ml unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 whole egg
- 1 egg yolk
- ⅓ cup fine semolina (grind it if coarse)
- 2½ cups sifted flour
- 1 teaspoon baking powder
- Almonds, for topping
- For the syrup: 1 cup sugar and 1 cup water
Method
- Make the syrup first: boil the sugar and water for 15 minutes, then set aside to cool completely.
- Beat the egg and egg yolk with the powdered sugar. Add the butter and mix well.
- Stir in the semolina. Add the flour bit by bit with the baking powder, kneading with clean hands until the dough is soft but not too sticky.
- Cover and rest the dough for 30 minutes.
- Shape small balls and place them on a baking tray. Press an almond on top of each one.
- Bake in a moderately hot oven for about 12 minutes, or until golden.
- Remove from the oven and drizzle a small amount of the cooled syrup over each cookie. Let them sit for a couple of hours before serving.
