This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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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