Lemony semolina and almond cookies

Prep Cook Makes Cost 5-10 min 30 min 19

About 30p each

50g flaked almonds, lightly broken in a mortar

85g golden caster sugar

100g roomtemperature unsalted butter, cut into 1cm cubes

1 tbsp soured cream 1 egg

1 tsp vanilla bean paste

1 tsp lemon zest 140g fine semolina 75g ground almonds 2 tbsp cacao nibs Fine sea salt

These biscuits showcase the texture of semolina when it’s used in baking: they’re somehow light but weighty all at the same time. Once made, they’ll keep in the biscuit tin for up to a week.

Heat the oven to 180C (160C fan)/ gas 4, and put the bashed flaked almonds in a medium bowl.

Put the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, then beat for 30 seconds, until pale and fluffy. Add the soured cream, egg, vanilla and lemon zest, and mix for a few seconds more, until well incorporated – don’t worry if the mix seems split: that’s all part of the plan.

Beat in the semolina, ground almonds, cacao nibs and a quarterteaspoon of salt, and work with your hands until everything comes together into a dough, taking care not to overwork it. Divide the dough and roll it into 19 small balls weighing roughly 25g each.

Working with one ball at a time, lightly roll each ball through the bowl of broken almonds, so they stick to the outside, then arrange 2cm apart on a large oven tray lined with greaseproof paper. Bake for 22 minutes, until lightly golden and slightly firmed, then remove and transfer to a rack to cool completely.