Semolina and Almond Cookies

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mix the semolina, nuts, sugar, baking powder, cinnamon and cardamom.
3. 3
   Add the eggs, oil and vanilla and mix into a soft dough.
4. 4
   Chill the dough in the fridge for 15 minutes.

   Refrigerator
5. 5
   Roll tablespoons of dough into balls the size of Egg and place on the baking sheet, spaced apart.

   Baking pan

   💡Roll with damp hands: the soft dough won't stick, and the balls come out smooth.
6. 6
   Press whole almond onto each cookie.
7. 7
   Bake 18–20 minutes, until the cookies are golden at the edges.

   ⚙ BakingOvenBaking pan

   💡Cookies that look too soft coming out of the oven firm up as they cool. Take them out when just the edges are golden.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool completely before serving.