Preheat the oven to 350°F. Slightly grease a cookie sheet, or line it with parchment.
In a medium bowl whisk together the flour, semolina, baking powder and salt.
In the bowl of a standing mixer beat together the olive oil, confectioner’s sugar and almond extract until combined and smooth.
Add the flour mixture and beat until fully incorporated and a smooth dough is formed. Chill the dough for about 30 minutes.
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.
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.
Remove from the oven and transfer cookies to a rack to cool.