Almond Cookies

Using semolina to make the dough and using chopped nuts as a topping gives these little cookies a deliciously crunchy crust.

Ingredients

• 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

How to make it  30 minutes



• 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.