Şekerpare (Turkish Almond Cookies) with Syrup

Preheat oven to 350°F (175°C).

In a saucepan, combine water and sugar for the syrup. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, or until slightly thickened. Stir in lemon juice and remove from heat. Let the syrup cool completely.

In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.

Add the egg yolk (reserve the egg white for brushing), semolina, baking powder, and vanilla extract. Mix well to combine.

Gradually add the flour, mixing until a soft, pliable dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.

Shape the dough into small oval or round cookies (about 1 inch in size).

Place the cookies on a baking sheet lined with parchment paper.

Brush the tops of the cookies with the reserved egg white.

Press a whole almond into the center of each cookie.

Bake for 25-30 minutes, or until golden brown.

Once the cookies are baked, immediately transfer them to the cooled syrup. Let them soak for at least 2-3 hours, or even overnight, turning them occasionally to ensure they are evenly saturated.

Serve the Şekerpare at room temperature.