Sekerpare is a cookie that has Turkish roots. Made with semolina and almond flour, it is reminiscent of melomakarona. It is soaked in a lemon simple syrup and is crumbly much like shortbread. Orange can be used instead for a change in flavor and a whole almond can be placed in the center of the cookie before baking if desired.

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2 cups flour
2 cups fine ground semolina
1 cup almond flour
1 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon baking powder
2 packages vanilla sugar
Zest of one lemon

Ingredients – Lemon Syrup
2 cups water
1 cup sugar
Juice of one lemon

Preheat your oven to 350°F and prepare your cookie sheets by lining them with parchment paper or a silicone mat. Sift together the flour, semolina, vanilla sugar, and baking powder. Whisk in the almond flour and zest. Set the mixture aside.

In a mixing bowl fitted with a paddle attachment, beat the butter with the sugar for 10 minutes until light and fluffy. Add the eggs one at a time, ensuring they are fully incorporated. Add one cup of the flour mixture into the butter and beat in on low speed. Remove the bowl from the mixer and add the remaining flour. Using a spatula, fold in the flour until it is just incorporated. Do not overmix. The batter will be further mixed together while forming the cookies in your hands.

Place a heaping tablespoon of the mixture into your palm and knead it into a log or round shape. Place on your prepared baking sheet approximately 2” apart and bake for 30 minutes or until golden brown in color.

While the cookies are baking, prepare the syrup. Mix together all the ingredients in a pot with high edges (the sugar mixture tends to bubble up while boiling) and bring to a boil at a medium-low temperature. Once the mixture boils, lower the heat to a simmer and continue to cook, stirring it occasionally. The sugar will dissolve and the mixture will thicken in about 5 minutes (the longer you cook, the thicker it becomes). It does thicken as it cools as well, so even if it looks a bit runny, once soaked by the cookies it will be fine.

Allow the cooked cookies to rest in the pan for 5 minutes and then transfer to a wire rack to cool completely. Once cooled, soak with the prepared syrup.

Makes 24 to 26 cookies.

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