Şekerpare (syrup-soaked almond shortbread)

Time: 1 hr 15 min (about 25 min hands-on)20 piecesapprox. 730 kcal / serving (estimated)approx. 19 g protein / serving

One of the festive Turkish cookies served to guests: a crumbly semolina shortbread soaked in syrup after baking. Glossy outside, soft inside.

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Method

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For the syrup, bring the sugar and water to a boil, simmer for 10 minutes, add the lemon juice, and let cool.
Preheat the oven to 180 °C. Beat the butter with the icing sugar until fluffy, then add the egg and vanilla sugar.
Add the semolina, flour and baking powder, and knead into a soft, non-sticky dough.
Shape into walnut-sized balls, place on a lined tray, flatten slightly, and press an almond into the center of each.
Brush the tops with egg yolk and bake for 20-25 minutes until golden.
Pour the cold syrup over the hot cookies while still in the tray, and let sit for at least 1 hour to absorb, spooning the syrup pooled at the bottom of the tray over them once along the way.

A Receptnaptár original recipe. Calories and protein are estimated.