Ingredients for sekerpare
- 250 g Lurpak cow milk butter
- 150 g icing sugar
- 4 medium eggs
- 200 g fine semolina
- 460 g all-purpose flour
- 1 teaspoon baking powder
- zest of 1 lemon
- zest of 1 orange
- raw unpeeled almonds (approximately 60 almonds)
Ingredients for the syrup
- 750 g granulated sugar
- 375 ml water
- a bit of honey
- 1 stick cinnamon
Method for sekerpare
In a mixer’s bowl, using the paddle attachment, beat the butter, icing sugar along with lemon and orange zest on medium to high speed, until light and fluffy.
While stirring, gradually add the eggs, which have already been whipped up, until completely incorporated.
Right after, add the flour, fine semolina, and baking powder and stir constantly with a mariz, until it forms into a dough.
When the dough is ready, mold it into small balls weighing approximately 20 g each, and place them in a baking pan lined with parchment paper. Make sure to leave enough space among them, because they will spread while baking.
Then, take the almonds and stick one into the center of each ball, up to the middle of each almond.
Bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 20 minutes.
Method for the syrup
In a pot, heat the water, sugar, and cinnamon stick, until it comes to a boil.
When ready, remove the syrup from heat and start pouring it over the hot and fresh-baked sekerpare right away. Place the syrup over the heat again -in case it may be cool- in order to pour it over the second batch of sekerpare.
