Author: James Holmes
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Author: Yotam Ottolenghi
Author: Susan Feniger
Author: Gina Marie Miraglia Eriquez
Author: Carol Robertson
Author: May S. Bsisu
Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.
Author: Zach Pollack
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.
Author: Madhur Jaffrey
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.
Author: Andy Baraghani
Author: Diane Kochilas
While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
Author: Gina Marie Miraglia Eriquez