Soft, buttery seker pare semolina cookies soaked in a delicate syrup—perfect with tea or coffee.

These delicate little seker pare semolina cookies melt in your mouth. I love the crumbly texture due to the semolina flour and how three-quarters of this cookie is moist and soft from the aromatic syrup, yet the top is still slightly crisp with a delicious almond flavor. You may have seen these on my channel before, but I’ve given it a little bit of a refresh, and I can’t wait for you to try them.

If you’ve ever tried Ravani (I have two recipes), these are the cake-like cookie version of that wonderful cake. Plus, if you choose to add some mastic gum, also known as mastiha, in Greek, they will taste just like the aromatic Samali cake. Make these delights for teatime or for a cookie exchange and share the joy!

Why are these cookies so amazing?

Crisp, buttery,

Soft, chewy,

Juicy, syrupy,

Nutty almond,

Sweet vanilla,

Cakey crumb cookie.

What do I need for the syrup?

Granulated sugar -the base of a good, simple syrup for sweetness and thickness.

Water -helps the sugar melt and thin for the right consistency.

Vanilla extract -adds the perfect amount of caramelized vanilla flavor to the sweet syrup. For a floral note, add 1 Tbsp rosewater or orange blossom water to the syrup. If you prefer a citrus flavor, add the zest of 1 lemon or orange.

What do I need for the cookies?

Unsalted butter -softened to allow the sugar to mix in evenly and form a cream.

Confectioner’s sugar -melts into the butter to sweeten the cookie perfectly.

Eggs -at room temperature. If you forget to pull them out earlier, put them in a bowl of warm water and keep changing the water out until they are room temperature.

Vanilla extract -I love pairing vanilla with almond because it really enhances the almond flavor.

Almond extract -I like to add an almond to the top of each cookie, so adding the same flavor to my cookie makes for a super flavorful cookie.

All-purpose flour -blending this with the semolina flour helps the cookie structure and keeps them soft. Do not add extra flour, even if the dough seems sticky at first.

Fine semolina flour -this creates a chewy, nutty cookie with a beautiful golden color and crisp exterior.

Baking powder -helps the cookies rise and create a soft cookie crumb.

Salt -seasons the butter and enhances all the flavors of the cookie.

Whole almonds -I use these in the center of each cookie for garnish, but you could use hazelnuts, pecans, walnuts, or pistachios.

How do I make these taste like samali cake?

For samali cake-inspired seker pare semolina cookies, add ¼ teaspoon of ground mastic gum to the dry ingredients before blending. If you choose this flavoring, be sure to flavor your syrup with rose water. Mastic and rose water are a match made in heaven.

How do I prep the almonds?

Soak almonds in water overnight. In the morning, peel by pinching to pop off the skins.

How do I make the dough?

Preheat oven to 350°F (180°C). In a bowl, whisk together flour, semolina, baking powder, and salt and set aside. In the bowl of a stand mixer, beat butter and confectioner’s sugar until light and fluffy. Add eggs, vanilla, and almond extract. Beat until combined. Gradually add dry ingredients in batches and mix until a soft dough forms. Do not overmix. Let the dough rest for 5 minutes; it will become easier to handle.

How do I shape the cookies?

Form walnut-sized balls of dough using a mini ice cream scoop for ease. Place onto a parchment-lined baking tray and slightly flatten each cookie. Press an almond (or nut of choice) into the center of each.

How long do I bake the cookies?

Bake in the center rack for about 25 minutes or until golden brown.

How do you make the syrup?

Combine sugar and water in a saucepan and bring to a boil. Then, remove from heat and stir in vanilla extract (and optional flavorings if using). Keep the syrup warm.

When do I soak the cookies?

Immediately after baking, pour warm syrup over the cookies. Let them soak for 1 hour at room temperature.

What are some ways to serve Seker Pare Semolina Cookies?

Serve seker pare with Greek coffee or hot black tea. They are best served at room temperature or slightly cooler. If you have leftovers or want to make them ahead, these cookies taste even better the next day once thoroughly soaked. You can even strain and reserve leftover syrup for extra drizzle when serving.

Do you have more syrupy cookies?

Melomakarona: Greek Honey Cookies

Greek Kataifi Rolls

Baklava Crinkle Rolls

Classic Melomakarona with Semolina: Greek Christmas Cookies

Tahinopitakia: Sweet tahini Phyllo Rolls

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