Things are happening. Tyler’s finals are around the corner, vacation is around the corner, I’m reading books, the dogs are happy, and we bought a small table for the porch outside. I’ve taken to baking a lot more again, whether
I post about it or not. Allowing myself to be absolutely present with the dough, the caramel, the cookies and putting it together to make the finished product. It’s lovely, just lovely.
These cookies are distinct. They have a subtle, but clear personality and say, “hello there.” They are another recipe from Dorie’s Cookies, so far not a single one has led me astray. But this one is possibly my favorite. The semolina gives it a fine texture, and the almond flour keeps it moist and chewy. You get a subtle flavor of lemon with each bite and the floral orange blossom sticks on your tongue after each bite. It’s not too sweet, which I love.
These are great to give to your coworkers or neighbors, they will love the unexpected flavors and textures.
Lemon and Orange Blossom Semolina Cookies
From Dorie’s Cookies
1.75 + 2 tablespoons semolina flour
2 cups almond flour
1.5 tsp baking powder
1 tsp salt
.75 cups sugar
Zest of 1 lemon (use meyer if available, the zest is more floral)
2 eggs, room temperature, large
0.25 cup flavorless oil
1 tsp vanilla extract
1 tsp orange blossom/flower extract
Confectioners sugar for rolling the unbaked cookie balls in
Preheat oven to 350F and line two baking sheets with a silpat or baking paper.
Mix the sugar and the lemon zest in a bowl (electric stand mixer or regular), and mix with your fingers until the lemon zest releases its oils into the sugar. If you’re using an electric stand mixer, turn it to medium speed and add in the eggs. Mix for ~3 minutes, so it’ll get a little fluffy. Then pour in the oil slowly. Add in the vanilla and orange blossom water.
Turn off the mixer, add in half the dry mixture (semolina + almond flour + salt + baking powder all previously mixed together), and turn it on to low speed until just combined. Turn off the mixer again and add the rest of the dry ingredients, and mix it again until just combined. It’s okay with the batter looks crumbly.
Put your confectioners sugar in a bowl. Using a tablespoon or a small ice cream scoop, scoop out little balls of dough, roll them, and then roll them in the confectioners sugar. Do this until all the cookies are rolled and coated. Bake for 14-16 minutes, rotating the sheet at the halfway point. Pull them out, and before eating (trust me they taste better). Enjoy with coffee or tea!