Semolina Cookies

Page 466

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Cookies/Bars

(1 review)

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Tags: crunchy challenge

Recipe Review

Light and crunchy with a mild flavor.

My kids declared "5" at the first bite, but I felt that they were missing something - lemon zest would be a good (if not traditional) addition, as would anise seed.

I've not done much cooking with semolina flour, and so was interested in trying this. They came together quickly. I successfully baked them on parchment rather than buttering the cookie sheets. I found the instructions about dipping half the unbaked cookie into powdered sugar to be a bit vague - what half? I tried several variations, and the most popular were the cookies that were totally rolled in the powdered sugar.

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