Turkish Almond Butter Syrup Cookies

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Inspired by the beloved sekerpare of Turkey, these soft almond butter cookies are gently baked and then drenched in a fragrant lemon-vanilla syrup. The result is a melt-in-your-mouth treat with a crisp golden top and a tender, custard-like center. A perfect make-ahead dessert for tea time or holiday gatherings.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 38 gSugar
• 10 gProtein
• 180 mgSodium
• 280 mgPotassium
• 120 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the cookie dough

• 1 cup fine almond flour
• 1/2 cup semolina flour
• 1/2 cup smooth almond butter
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 14 whole blanched almonds, for topping

For the lemon syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 strip lemon peel

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small saucepan, combine the sugar, water, lemon juice, and lemon peel; bring to a gentle boil, then simmer for 8 minutes until slightly thickened. Stir in the vanilla, remove from heat, and set aside to cool completely.
2. In a large mixing bowl, beat the softened butter, almond butter, and powdered sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat until fully incorporated.
3. In a separate bowl, whisk together the almond flour, semolina, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until a soft dough forms. Do not overmix.
4. Scoop tablespoon-sized portions of dough and roll each into a smooth ball between your palms. Place the balls on the prepared baking sheet about 1 1/2 inches apart, then gently flatten each to about 1 inch thick.
5. Press a whole blanched almond firmly into the center of each cookie. Bake for 18 to 22 minutes, until the tops are pale golden and the bottoms are lightly browned.
6. Remove the cookies from the oven and let them rest on the pan for 2 minutes. Carefully transfer the warm cookies to a deep baking dish and pour the cooled syrup evenly over them, making sure each cookie is coated.
7. Let the cookies absorb the syrup for at least 1 hour at room temperature, or refrigerate overnight for an even softer texture. Serve at room temperature, optionally with a dusting of powdered sugar or a drizzle of extra syrup.

Cook’s Notes

• Make sure the syrup is completely cool before pouring it over the warm cookies; hot syrup on warm cookies can make them fall apart.
• For a deeper flavor, lightly toast the semolina in a dry pan for 2 to 3 minutes before adding it to the dough.
• Store leftover cookies in a sealed container at room temperature for up to 4 days; the texture actually improves on day two as the syrup fully settles.
• Swap the blanched almond topping with a single pistachio or pine nut for a traditional Turkish presentation.

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