Moroccan Semolina and Almond Cookies

Tuesdays with Dorie
Dorie’s Cookies

These cookies required semolina flour. I was unable to find semolina flour in bulk so I bought a package of Bob’s Red Mill semolina flour, 2 pounds of it. Looks like I will be doing more baking with semolina flour.

These cookies came together easy with no chilling time which was nice. Rolling the dough into balls was a bit tricky and rolling in powdered sugar was messy. My cookies baked up nicely in 14 minutes.

These were tasty. I could definitely taste the lemon, almonds and semolina ingredients. The texture is a bit different, Dorie calls it graininess and eating these are a messy affair. I got powdered sugar all over my shirt. I was intrigued by this new cookie but I am not sure I will make them again. My husband gave them “thumbs up” so maybe…


3 Comments Add yours

  1. Cakelaw says:

    These cookies look delicious. It is a pain that you had to buy the excess flour – I have had that happen.


  2. Unknown says:

    I've had people requesting more, so I'm going to have to go to the store for more semolina! I enjoyed these ones. Yours stayed down prettily – mine puffed back up.Teresa,


  3. they look so good— i’m looking forward to making them. to use semolina flour, i will likely make a marmalade and semolina loaf cake recipe i found in a book as well.


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