Ingredients:

  • 2 cups Granulated Sugar (For Syrup)
  • 2 1/2 cups Water (For Syrup)
  • 1 tbsp Fresh Lemon Juice (For Syrup)
  • 1 strip Lemon peel (Optional, for Syrup)
  • 1 cup (8 oz) Unsalted Butter, softened
  • 1 cup Fine Semolina Flour (Durum)
  • 1 1/4 cups All-Purpose Flour
  • 1 Large Egg plus 1 yolk
  • 1/4 cup Plain Yoghurt (full-fat)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Large Egg White (For Garnish)
  • 24 whole Blanched Almonds or Pistachios (For Garnish)

Instructions:

  1. Combine the sugar, water, and lemon peel strip (if using) in a heavy-bottomed saucepan. Heat over medium-high, stirring gently until the sugar is fully dissolved. Bring the mixture to a rolling boil.
  2. Reduce heat immediately and simmer gently for 10 minutes.
  3. Remove from heat, stir in the tablespoon of lemon juice, and discard the lemon peel. Pour the syrup into a non-metal bowl and place it immediately in the refrigerator or a cold water bath to chill completely. (The syrup must be bone cold before use).
  4. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  5. In a large bowl, cream together the softened butter, the one whole egg, and one yolk until light and fluffy (3-4 minutes).
  6. Mix in the plain yoghurt until just combined.
  7. In a separate bowl, whisk together the semolina, all-purpose flour, baking powder, and salt.
  8. Gradually add the dry mixture to the wet mixture. Mix only until a soft, uniform dough forms. Do not over-mix. Cover the dough and let it rest at room temperature for 10 minutes.
  9. Take small pieces of dough (about 1.5 inches in diameter). Roll them into smooth oval or ball shapes, ensuring they are uniform size for even baking. Place them closely together in the prepared baking dish.
  10. Brush the tops lightly with the reserved egg white. Press a single blanched almond or pistachio firmly into the center of each cookie.
  11. Bake for 25–30 minutes, or until the tops are deeply golden brown.
  12. Immediate Soaking: Immediately upon removing the piping hot cookies from the oven, pour the completely cold syrup evenly over all the cookies. You should hear a satisfying sizzle.
  13. Cover the dish loosely with foil or a clean tea towel. Let the Şekerpare absorb the syrup for at least 1 hour at room temperature (preferably 2 hours) before serving.