Almond Cookies

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

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

[quicklook-recipe prep_time=”20 min” cook_time=”10 min” serves=”16″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 tablespoon finely chopped blanched almonds
  • 1 medium egg
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 4 tablespoons finely ground almonds

[/ingredients-left]

[ingredients-right]

  • 1/2 cup semolina
  • 1/4 teaspoon almond extract
  • Confectioners’ sugar, for dusting

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Heat oven to 400°F. Line 1 large or 2 small cookie sheets with parchment paper. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Lightly dust tops of cookies with confectioners’ sugar. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”88″ calories_fat=”” fat=”3g” sat_fat=”.5g” choles=”10mg” sodium=”15mg” carbs=”14g” sugars=”” protein=”2g” fiber=”0g”]

    [/nutrition-info]

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    Originally Published in Reader's Digest