Are you the type who likes a dry and crumbly cookie that you can dunk in your coffee or hot cocoa?
Then these would be right up your alley. They are extremely crumbly and very fragrant with anise, orange blossom, raisins and nuts.
A recipe from the late Arto Der Haroutunian‘s Pâtisserie of the Eastern Mediterranean (adapted)
INGREDIENTS: makes 30
- 2 cups of fine semolina flour
- 2 tsp of baking powder
- 1/2 cup of olive oil
- 2 large eggs
- Flavoring: 1 tbsp of anise seeds, 1 tsp of vanilla, 1 tsp of orange blossom water (optional)
- 1/2 cup of sugar
- 1/3 cup of raisins
- 1/3 cup of chopped nuts (walnuts or other)
- Place the semolina flour in the bowl of a food processor or mixer with the baking powder; combine the two for a few seconds. Add the olive oil in a thin stream with the machine running until the semolina is wet and resembling breadcrumbs.
- In a small bowl, whisk the eggs with the sugar, vanilla and anise seeds (and orange blossom if using). Add to the semolina mixture through the feed tube and process until the mixture is pasty and hold together, a few seconds more. Add the raisins and nuts and pulse to combine or mix by hand with a spoon.
- Transfer the dough to a 12X9 inch pan (or any square or rectangular pan) lined with baking or parchment paper. Preheat the oven to 350F. Smooth the dough with wet fingers or using a spatula or plastic wrap and brush with a beaten egg yolk. Let the dough rest for 15 minutes then bake for 30 minutes until puffed up and dry.
- Reduce the oven to 250F and cut the dough into sticks; bake again until the sticks are dry and crisped up.
NOTE: These cookies can be made with all-purpose flour; the amount of flour may need to be increased by 1/2 cup however. The dough should be sticky but firm.
NOTE: These cookies can be made just plain, without any raisins or nuts (as in the top photo).
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