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Using semolina to make the dough and using chopped nuts as a topping gives these little cookies a deliciously crunchy crust.
Cooking time: 8 to 10 minutes
Prep time: 20 minutes plus cooling
You Will Need
1 tablespoon finely chopped blanched almonds
1 medium egg
1/2 cup granulated sugar
1/2 teaspoon baking powder
4 tablespoons finely ground almonds
1/2 cup semolina
1/4 teaspoon almond extract
Confectioners' sugar, for dusting
What to Do
1. Heat oven to 400°F. Line 1 large or 2 small cookie sheets with parchment paper.
2. Whisk egg and sugar together in a medium bowl until the mixture is thick and creamy. Then sift in baking powder and stir in ground almonds, semolina and almond extract.
3. With wet hands, roll the almond mixture into 16 balls, each a little larger than a walnut. Dip one side of each cookie into the chopped almonds and place on prepared cookie sheet, 1 inch apart, chopped-nuts side facing up.
4. Bake until risen and very lightly golden, 8 to 10 minutes. Cool on cookie sheet 1 minute, then transfer to a wire rack to cool completely.
5. Lightly dust tops of cookies with confectioners' sugar.
Serves 16.
Per serving (1 cookie): Calories 88, fat 3 g, saturated fat .5 g, cholesterol 10 mg, sodium 15 mg, carbohydrate 14 g, fiber 0 g, protein 2 g.
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