Almond Cookies

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

Quick look

  • prep 20 min    cook 10 min
  • serves 16


  • 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.

Nutritional Information(per serving)

  • Calories: 88
  • Fat: 3g
  • Saturated Fat: .5g
  • Cholesterol: 10mg
  • Sodium: 15mg
  • Carbs: 14g
  • Protein: 2g
  • Fiber: 0g

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