Turkish Semolina Almond Cookies with Butter Syrup

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Soft, tender Turkish semolina cookies enriched with almond butter, baked until golden, then soaked in a fragrant lemon-almond syrup. This classic Şekerpare has a melt-in-your-mouth crumb and a glossy, sweet finish that makes it a beloved treat across Turkey.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 55 gCarbs
• 2 gFiber
• 34 gSugar
• 6 gProtein
• 95 mgSodium
• 110 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 1 cup fine semolina
• 3/4 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 3 tablespoons almond butter
• 1 large egg
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of salt

For the sugar syrup

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1 strip lemon peel

For topping

• 16 whole blanched almonds

Directions

1. Make the syrup first: combine sugar, water, lemon juice, and lemon peel in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer for 8 minutes. Stir in almond extract, remove the peel, and let the syrup cool completely to room temperature.
2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter with almond butter and sugar until light and fluffy, about 2 minutes by hand or with a mixer.
3. Beat in the egg, vanilla extract, and almond extract until smooth. Add the semolina, flour, baking powder, and salt, mixing just until a soft, slightly tacky dough forms. Rest the dough for 10 minutes so the semolina can absorb moisture.
4. Scoop tablespoon-sized portions and roll into balls, then flatten slightly into rounds about 1 inch thick. Place them on the prepared baking sheet about 1 inch apart, and press a blanched almond firmly into the center of each cookie.
5. Bake for 20 to 25 minutes, until the tops and bottoms are lightly golden but the cookies are still pale in the center. Remove from the oven and let rest for 2 minutes.
6. Using a slotted spoon, carefully transfer the warm cookies to a deep dish and pour the cooled syrup over them. Spoon extra syrup over the tops to ensure each is soaked. Cover and let the cookies absorb the syrup for at least 4 hours, preferably overnight.
7. Serve the cookies chilled or at room temperature, drizzled with any remaining syrup and garnished with extra almonds if desired.

Cook’s Notes

• Always cool the syrup completely before pouring over the warm cookies; adding hot syrup to warm cookies will make them fall apart.
• For an even softer texture, increase the semolina to 1 1/4 cups and reduce the flour to 1/2 cup.
• Let the cookies soak overnight for the best flavor and the classic glossy, syrupy interior.
• A pinch of ground cardamom in the dough adds a subtle Turkish flavor twist without overpowering the almond.
• Store in an airtight container in the refrigerator for up to 5 days; the cookies keep their softness well.

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