Moroccan Date and Almond Semolina Cookies

In a large bowl, combine the fine semolina, all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Whisk well to combine.

Pour the melted unsalted butter into the dry ingredients and mix with your fingertips until the mixture resembles coarse crumbs.

Gradually add the milk (or orange blossom water), mixing until a soft dough forms. Do not overmix.

Gently fold in the finely chopped pitted dates and blanched almonds until evenly distributed.

Roll small portions of the dough (about 1 tablespoon each) into balls, then slightly flatten them into discs. Arrange the cookies on a baking sheet lined with parchment paper.

Bake the cookies in a preheated oven at 350°F/175°C for 12-15 minutes, or until the edges are lightly golden brown.