Moroccan Chocolate and Nut Biscuits
Crumble yeast and combine with two teaspoons of sugar until uniform. Combine flour with remaining sugar, semolina and salt in a bowl. Make a well in the center. Add yeast mixture into the well and let rest for 15 minutes.
Melt butter in a pot. Add lukewarm butter to flour mixture (not directly on yeast) as well as about 200 ml (approximately 3/4 cup) of lukewarm water. Knead with hands until smooth dough forms. Cover and let rest for an hour in a warm place (dough needs to double in size).
After the rest period, knead dough again and roll out until about 0.5 cm (approximately 1/5 inch) thick. Cut out small circles with a floured liqueur glass and place them on a baking sheet lined with parchment paper.
Cover baking sheet and let rest for 15 minutes. Bake in preheated oven on middle rack at 170°C (approximately 335°F) for 10-15 minutes.
Remove cookies from oven and dip bottom halves into powdered sugar. Cool on a wire rack.
Chop chocolate and melt over a hot water bath. Cool briefly and warm up to about 38°C (approximately 100°F). With a teaspoon, glaze cookies with chocolate and top with halved walnuts. Let dry and serve.