Sekerpare, semolina cookies in syrup with an almond

Beat 140 grams of soft unsalted butter with 130 grams of confectioner's sugar, on low speed first then high, until nice and fluffy.

Add a teaspoon each of vanilla extract and almond extract and beat together.

Add two room temperature eggs, beat until everything is incorporated and scrape the sides of the bowl down.

Whisk 300 grams all-purpose flour, half a teaspoon baking powder, a quarter teaspoon salt and 100 grams finely ground semolina together.

Add the dry mixture a cup at a time and beat only until a dough forms; over-beating gives hard cookies. It is sticky at first and easier to work as it sits.

Let the dough sit about 10 minutes.

Peel the almonds, either soaked overnight in water, or by pouring boiling water over them and letting them sit about five minutes until the skins pop off once cool enough to handle.

Roll walnut sized pieces by hand, or use a mini ice cream scoop, and set them on a parchment lined baking tray with room between them because they rise a little.

Press each cookie down a little with a fingertip to make an indentation, set an almond in the centre and press it in so it stays.

Bake on the centre rack of a preheated 350F oven for about 30 minutes, until golden all around.

While they bake, boil 400 grams granulated sugar with two cups of water in a little saucepan until the sugar has dissolved. The syrup has to stay warm, which is why it is not made first.

Turn the heat off and stir in two teaspoons of pure vanilla extract.

Pour the warm syrup over the cookies as soon as they come out of the oven and wait for it to be absorbed.

Serve at room temperature or slightly cooler, not straight from the oven, so the syrup has time to soak in.