I didn't use semolina because I haven't got any use for the rest of the bag, should I buy a bag of it. I made it with bread flour instead, which is about 13 or 14 percent protein by weight, same as semolina. It worked out okay, but didn't really seem like what I was expecting, and didn't cook up especially crisp either. So I'm going to be working from nut flour next time, I think. I just didn't have enough almonds on hand to do that in the blender.

Like as not the next recipe will be done using grade A maple syrup, too, because while honey is perfectly acceptable and Elven and all of that, the honourary Canadian in me has an urge to see maple syrup involved in more foods.