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Honey Glazed Almond Semolina Cookies

Golden, nutty semolina cookies topped with a flower pattern of almonds and brushed with a warm honey glaze for a sweet, crunchy finish.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups fine semolina flour
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Topping & Glaze
  • 0.5 cup sliced almonds blanched
  • 0.5 cup honey
  • 1 tbsp water or orange juice
  • 2 tbsp coarse sugar for sprinkling

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Electric Mixer
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together semolina, all-purpose flour, almond flour, baking powder, and salt.
  3. In a large bowl, cream softened butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Gradually mix in dry ingredients until a soft dough forms. Do not overmix.
  6. Scoop tablespoons of dough, roll into balls, and flatten slightly on baking sheets.
  7. Press sliced almonds into the tops in a flower pattern and sprinkle with coarse sugar.
  8. Bake for 12-15 minutes until edges are golden. While baking, warm honey and water in a saucepan.
  9. Brush warm cookies generously with honey glaze immediately after removing from oven. Cool on racks.

Notes

Store in an airtight container for up to 5 days. For a stronger almond flavor, add a drop of almond extract to the dough.