Almond Semolina Cookies

Lasagna Bolognesa
Lasagna Bolognese
December 1, 2016
With holiday parties looming, and we're here to help with appetizers that are as simple as they are delicious! Fried Baby Artichokes fir the bill here- link to recipe in bio! . . . . . . . . .
Fried Baby Artichokes
December 3, 2016
Lemon Knots
Almond Semolina Cookies
Prep time:  | Cook time:  | Total time: 
Taste the sweet flavors of fall in this easy and unique recipe that will be sure to set you apart at the dessert table.
  • ½ cup Colavita Delicate and Mild Pure Olive Oil
  • 1 cup confectioner’s sugar
  • 1 teaspoon almond extract
  • 1 cup all purpose flour
  • ½ cup semolina
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • Whole, raw almonds
  1. Preheat the oven to 350°F. Slightly grease a cookie sheet, or line it with parchment.
  2. In a medium bowl whisk together the flour, semolina, baking powder and salt.
  3. In the bowl of a standing mixer beat together the olive oil, confectioner’s sugar and almond extract until combined and smooth.
  4. Add the flour mixture and beat until fully incorporated and a smooth dough is formed. Chill the dough for about 30 minutes.
  5. Roll the dough into 1 ½” balls, about 1 tablespoon, and place 2 inches apart on the prepared baking sheet. The dough will still feel soft and a bit sticky. Press one almond into the top of each cookie.
  6. Bake in the oven for 12 - 15 minutes, until the edges just turn golden in color and the bottoms are beginning to turn golden brown.
  7. Remove from the oven and transfer cookies to a rack to cool.