250 ml unsalted butter, room temperature
1 cup powdered sugar
2 egg yolks
1/3 cup semolina
2 cup flour, sifted
1 tsp baking powder
20 blanched almond
2 cups sugar
2 cups water
2 tbsp lemon juice
Boil the syrup ingredients for 15 minutes and put aside. Let it cool down.
Combine the butter with powdered sugar, add the egg yolks and mix well with your hands. Now, pour in the semolina, then very slowly add the flour (otherwise the mixture will clump). You will end up with very soft and light coloured dough. Cover it with plastic wrap, put aside for 15 minutes.
Preheat the oven to 375 F. Make 16 small balls and place on a tray. Lightly press on their tops. Put an almond on the centre of each Sekerpare. Bake for approximately 20-25 minutes until they are light brown.
With a tablespoon, pour warm syrup over hot (freshly) baked Sekerpare. Repeat this a few times and let them soak with the syrup for about 10-15 minutes. Then with a spatula remove them from the syrup and place on a service plate. After cooling, cover them with plastic wrap and place in the fridget.
Sekerpare is best served cold and is a traditional Turkish dessert.