You can bake both sheets of cookies at once on the upper and lower middle racks, but we got more even browning baking one sheet at a time. But don’t coat the cookies with powdered sugar until you’re ready to serve them; they look best immediately after they’re sugared. In a pinch, you can give already-sugared cookies a second coating to refresh their appearance.
grams (¼ cup) white sugar
teaspoons grated orange zest
01In a food processor, add the white sugar and zest and pulse until combined. In a 10-inch skillet over medium heat, toast the walnuts, stirring, until lightly browned and fragrant, 3 to 5 minutes. Transfer to the food processor. Wipe the skillet clean, then add the semolina and toast, stirring, until beginning to brown, 2 to 3 minutes. Reduce heat to medium-low and toast, stirring constantly, until speckled, golden brown and fragrant, another 2 to 3 minutes. Off the heat, stir in the cinnamon, then transfer to a plate and cool to room temperature.
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