Almond Semolina Cookies
Cavatelli Bolognese
January 10, 2017
Lemon Knot Cookies
January 10, 2017
Almond Semolina Cookies
Taste the sweet flavors of fall in this easy and unique recipe that will be sure to set you apart at the dessert table.
Similar Colavita Recipes:
Italian Tricolor Cookies
Cranberry Pistachio Biscotti
Lemon Knot Cookies
Ingredients
Directions
Preheat the oven to 350°F. Slightly grease a cookie sheet, or line it with parchment.
In a medium bowl whisk together the flour, semolina, baking powder and salt.
In the bowl of a standing mixer beat together the olive oil, confectioner’s sugar and almond extract until combined and smooth.
Add the flour mixture and beat until fully incorporated and a smooth dough is formed. Chill the dough for about 30 minutes.
Roll the dough into 1 ½” balls, about 1 tablespoon, and place 2 inches apart on the prepared baking sheet. The dough will still feel soft and a bit sticky. Press one almond into the top of each cookie.
Bake in the oven for 12 - 15 minutes, until the edges just turn golden in color and the bottoms are beginning to turn golden brown.
Remove from the oven and transfer cookies to a rack to cool.
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Ingredients
Directions
Preheat the oven to 350°F. Slightly grease a cookie sheet, or line it with parchment.
In a medium bowl whisk together the flour, semolina, baking powder and salt.
In the bowl of a standing mixer beat together the olive oil, confectioner’s sugar and almond extract until combined and smooth.
Add the flour mixture and beat until fully incorporated and a smooth dough is formed. Chill the dough for about 30 minutes.
Roll the dough into 1 ½” balls, about 1 tablespoon, and place 2 inches apart on the prepared baking sheet. The dough will still feel soft and a bit sticky. Press one almond into the top of each cookie.
Bake in the oven for 12 - 15 minutes, until the edges just turn golden in color and the bottoms are beginning to turn golden brown.
Remove from the oven and transfer cookies to a rack to cool.