Semolina alomond cookies...for all those who have no equipment

Since the begining of October I have my first very own Rope Skipping class. And…by the way: I’m incredibly proud of that because Rope Skipping is quite an underground sport.

It becomes tradition that all my girlies get some homemade sweets for their b-day. Muffins, cookies or anything similar.

For the actual birthday I wanted to bake cookies with chocolate. But no basic choco cookies. Instead I went for some semolina almond cookies with a hint of chocolate on top.

I can tell…they taste delicious. The semolina makes your cookies extra crunchy and in combination with the chewy choco on top they’re highly addictive.

Really nice thing about these cookies…they really don’t need any special equipment. All you need are the ingredients (duh!), a cup to measure the correct amount and a lined baking tray (that’s the very basic). So if there’s any surprise guest or you need a nice little present right away…I deeply recommend these cookies.

If you want and there’s more time you can always use a nicely shaped cookie cutter and/or make more effort for decoration.

 

But enough about all this…let’s get into the fun stuff.

Here’re the directions:

Put one cup of semolina, one cup flour and one cup chopped almonds in a big bowl. Mix a little bit, then add one cup of sugar, two cups of butter and one teaspoon vanilla extract. Knead all together, form a big ball and let it sit.

 

Meanwhile chop 100g chocolate of your choice and line your baking tray.

Then take a little amount of your cookie dough, roll it to a ball and flatten it afterwards. Place it onto the baking tray and sprinkle with choco.

Repeat this process until there’s no dough left. Then bake the cookies for about 15-20 minutes at 180°-200°C. Remove the cookies from the oven and let them chill a bit. As soon as the choco on top is solid again, they’re ready to serve.

Special tip beside: With a hint of cinnamon or gingerbread spice these cookies gonna fit perfectly for your Christmas baking.

And for all the vegans out there… all you need to do is to replace the butter with vegetable fat of your choice. Easy, right?

Enjoy

xo

Andrea