Semolina Butter Cookies
Beat the butter in a medium bowl at medium speed until white, light and fluffy. The more you beat, the lighter the cookie. Gradually sprinkle in the sugar and zest. Continue to beat for 2 minutes.
Remove from the mixer and gradually fold in the flours. The dough will be quite soft; refrigerate for 10 minutes.
Preheat oven to 275ºF. Shape dough into diamond-shaped cakes about 1-inch wide and 1/2-inch thick.
Place on an ungreased cookie sheet about 1/2-inch apart. Place an almond on the top of each cookie and bake for 35- 40 minutes. They will be very fragile, so allow then to cool for 1 hour on the tray.
Yield: 2 dozen