Şekerpare (Turkish Almond Cookies) with Syrup

Şekerpare are small, melt-in-your-mouth almond cookies soaked in a sweet lemon-infused syrup. A popular and easy-to-make Turkish dessert.

Prep Time

20 minutes

Total Time

55 minutes

Calories

5440 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.44/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

100gUnsalted Butter(Softened)

£0.95

0.3cupSemolina(Fine semolina)

£0.15

0.3cupPowdered Sugar

£0.20

1Egg(Large, separated)

£0.30

1tspBaking Powder

£0.05

0.5tspVanilla Extract

£0.10

1.3cupsAll-Purpose Flour(Add more if needed to form a soft dough)

£0.25

6Almonds(Whole, blanched almonds for topping)

£0.35

2cupsWater(For the syrup)

2cupsSugar(For the syrup)

£0.20

1tbspLemon Juice(For the syrup)

£0.10

Total Cost

£2.65

£0.44 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
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.
3.
In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
4.
Add the egg yolk (reserve the egg white for brushing), semolina, baking powder, and vanilla extract. Mix well to combine.
5.
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.
6.
Shape the dough into small oval or round cookies (about 1 inch in size).
7.
Place the cookies on a baking sheet lined with parchment paper.
8.
Brush the tops of the cookies with the reserved egg white.
9.
Press a whole almond into the center of each cookie.
10.
Bake for 25-30 minutes, or until golden brown.
11.
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.
12.
Serve the Şekerpare at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (240g)

5440 kcal / 22761 kJ

Carbs

864g

332% of RDA

Fat

208g

297% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

24 g

80% of RDA

Sugar

648 g

720% of RDA

Sodium

288 mg

13% of RDA

Saturated Fat

132 g

660% of RDA

Chef's Tips

Make the syrup first so it has ample time to cool completely. Warm cookies added to warm syrup will result in soggy cookies.

Do not overbake the cookies, as they should be soft and tender.

The soaking time is crucial for the cookies to absorb the syrup properly. Be patient!

Store leftover Şekerpare in an airtight container at room temperature.

Cooking Equipment

Oven

Stove

Baking Sheet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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