Moroccan Semolina Cookies {Lemon Ghriba}
User Reviews
5
Moroccan Semolina Cookies {Lemon Ghriba}
Description
These cookies mix the nutty flavor of almond flour with the coarse texture of semolina flour, enhanced by lemon zest and optional lemon or vanilla extracts. Cane sugar is rubbed with zest to release fragrance before adding applesauce and oil for moistening. The dough, slightly crumbly but cohesive, is formed into balls then rolled in powdered sugar and pressed gently in the center prior to baking.
Baking at 350°F yields cookies with a tender interior and lightly crackled exteriors dusted in powdered sugar. The subtle citrus notes stand out, complemented by the combination of flours which creates a pleasantly textured crumb.
Citrus variations can be made by substituting different zest flavors like orange or lime. The dough can be prepared ahead and refrigerated. Cookies store well at room temperature for a few days or can be frozen up to three months.
Ingredients
- 1 c almond flour
- ¾ c semolina flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ c organic cane sugar
- 1 teaspoon lemon zest
- ¼ c applesauce
- 2 tablespoon neutral oil grapeseed or sunflower oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract or increase the lemon zest by 1 teaspoon
- ¼ c powdered sugar
Instructions
- Preheat the oven to 350 F and line a large baking sheet with a parchment paper.
- In a medium bowl combine almond flour, semolina flour, baking powder and salt.
- In a large bowl add cane organic sugar, lemon zest and rub ingredients together for a minute until sugar is fragrant.
- Add in applesauce and beat with electric mixer for 1 minute. Beat in vanilla and lemon extract (if using). Add oil and slowly add in half of the dry ingredients.
- Continue beating on low until all dry ingredients are incorporated. The dough will be thick and slightly crumbly.
- In a shallow bowl add powdered sugar and set aside. Scoop a heaping teaspoon of dough and roll it with your fingers into a firm ball. Roll in powdered sugar, place on a baking sheet and lightly press in a center of a cookie with your thumb.
- Shape the remaining of cookies and bake for 14 minutes, rotating the pan from front to back halfway.
- Transfer to the wire rack to cool. Once the cookies are cool, you can sprinkle them with some more powdered sugar and top with lemon zest.
Notes
- Substitute lemon zest with orange or lime zest for different citrus flavors.
- Dough can be made ahead and refrigerated for a few hours or overnight; bring to room temperature before baking.
- Store baked cookies up to 3 days at room temperature in an airtight container.
- For longer storage, freeze cookies for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 100kcal | 5% |
| Carbohydrates | 17.1g | 6% |
| Protein | 1.6g | 3% |
| Fat | 3.1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 9.8g | 20% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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