Ingredients Jump to Instructions ↓

  1. 1 cup semolina no.

  2. 1 (coarse grind)

  3. 1/2 cup cake flour

  4. 1/2 all-purpose flour

  5. 1 cup clarified butter

  6. 2/3 cup confectioners' sugar

  7. 1 teaspoon chopped orange zest Whole blanched almonds

Instructions Jump to Ingredients ↑

  1. Sift the semolina, cake, and all-purpose flours into a small bowl and set aside. 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. Preheat oven to 275 degrees. 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- 40 minutes. They will be very fragile, so allow then to cool for 1 hour on the tray. Yield : 2 dozen


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