Quantcast

Tuesdays with Dorie (Dorie’s Cookies): Moroccan Semolina and Almond Cookies

Dorie Greenspan Moroccan Semolina and Almond Cookies from Dories Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Moroccan Semolina and Almond Cookies.

Dorie says:

It was a picture in a French magazine that won my heart and set me to dreaming about what these cookies would be like. In the picture, the sugar-coated cookies were cracked — I later learned that in Morocco the cracks are often called smiles — and you could see the slightly rough crumb in the crevices. I couldn’t tell if the cookies, sometimes called ghrieba, sometimes ghoriba, would be airy or substantial, but I was betting on a shortbread-like texture, and I was right. I was also betting on a certain very agreeable graininess because of the semolina. Semolina falls somewhere on the texture continuum between whole wheat our and cornmeal; it’s golden and it’s high-gluten, which is why it’s the flour of choice for pasta. In a cookie, it provides a bit of bite and a slight grit, the kind of presence the French would call sablé, or sandy. And then there’s the almond flour, for flavor, of course, but it also adds another mysterious layer to the cookie’s surprising elegance.

So, semolina, huh? I found some in a local supermarket (from Russia of all places) but Bob’s Red Mill also does one that you should be able to find in store or you can easily buy it online. I pondered using regular flour but now I have tasted the cookies, it definitely needs the texture the semolina brings.

These cookies are definitely something a little different – I used Meyer lemon zest which really brought a lot of brightness. The dough came together very easily and felt light and airy when I was rolling them in my hands (I used a small cookie scoop). When they came out of the oven though,  I was worried they would be a little bit too dense as they felt heavy removing them from the baking tray.

Tuesdays with Dorie Dorie Greenspan Moroccan Semolina and Almond Cookies from Dories Cookies on eatlivetravelwrite.comDorie suggests these cookies would go well with a cup of mint tea or even a glass of wine because they are not super sweet. I’m not sure I’d have a glass of wine with them but they were a perfect “light” bite at the end of a big dinner. I kind of like their rustic elegance too!

Get the recipe for Dorie Greenspan’s Moroccan Semolina and Almond Cookies on page 155 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com

 

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

 

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

_________

Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

__________

MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!

In the French Kitchen with Kids cover on eatlivetravelwrite.com 

, , , , , , ,

7 Responses to Tuesdays with Dorie (Dorie’s Cookies): Moroccan Semolina and Almond Cookies

  1. Cakelaw March 5, 2019 at 15:04 #

    These cookies look amazing – I can’t wait to make them. Love the smiles.

  2. Summer March 5, 2019 at 15:38 #

    They look delicious and you make the texture sound intriguing. I’m definitely tempted now to make them now.

  3. Lovie Bernardi March 5, 2019 at 18:20 #

    Your cookies look great! We loved these.

  4. Diane Zwang March 5, 2019 at 19:24 #

    I thought these were interesting but they are not my favorite. My husband likes them. I will have to try them with tea.

  5. Teresa March 6, 2019 at 00:23 #

    I think these would be lovely with Meyer lemons. I am going to have to press a little harder next time – I didn’t really get the right shape, though they were pretty. I think yours look great.

  6. steph (whisk/spoon) March 6, 2019 at 08:52 #

    i love the way they look…unique and pretty. looking forward to having them with a cup of tea.

  7. Mr. Neil March 7, 2019 at 08:15 #

    I liked the “lack” of overly sweetness. Mmm.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.