Semolina Butter Cookies

1 cup semolina (coarse grind)
1/2 cup cake flour
1/2 cup flour
1 cup clarified butter
2/3 cup powdered sugar
1 teaspoon chopped orange zest
1 whole blanched almonds

Sift the semolina, cake, and all-purpose flours into a small bowl and set aside.

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 275�F. 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