• 24servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Semolina

  2. 1/2 cup 31g / 1.1oz Cake flour

  3. 1/2 cup 31g / 1.1oz All-purpose flour

  4. 1 cup 198g / 7oz Clarified butter

  5. 2/3 cup 131g / 4.6oz Confectioners' sugar

  6. 1 teaspoon 5ml Chopped orange zest

  7. Whole blanched almonds

Instructions Jump to Ingredients ↑

  1. Sift the semolina, cake, and all-purpose flours into a small bowl and set aside.

  2. Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes. Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes.

  3. Preheat oven to 275 degrees.

  4. Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick. Place on an ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of each cookie and bake for 35 to 40 minutes. They will be very fragile, so allow them to cool for 1 hour on the tray.

  5. This recipe yields 2 dozen cookies.


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