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Dorie Greenspan's Moroccan Semolina and Almond Cookies.
They look quite pretty but I don't think I'll be bothering again. Couldn't taste the citrus (lemon zest, orange blossom) and the texture was quite dry and cakey. I have no idea how the NYT could describe them as "moist and rich". Each to their own, I guess.
I asked myself what would a Moroccan do in this instance, and ended up dunking them in a cup of tea, which improved matters no end.
Dorie Greenspan's Moroccan Semolina and Almond Cookies.
They look quite pretty but I don't think I'll be bothering again. Couldn't taste the citrus (lemon zest, orange blossom) and the texture was quite dry and cakey. I have no idea how the NYT coud describe them as "moist and rich". Each to their own, I guess.
I asked myself what would a Moroccan do in this instance, and ended up dunking them in a cup of tea, which improved matters no end.
