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Parve
Medium
32 Servings
Allergens 
40 Minutes
Diets
These traditional cookies originated in Aleppo, Syria. The unique appearance is achieved by rolling the dough into a ball, making a depression, filling, closing, and pinching with special tweezers.
4 cups flour
1 cup semolina
1 tablespoon Haddar Baking Powder
3/4 cup + 2 and 1/2 tablespoons margarine (7 ounces / 200 grams) (use soy-free, if needed)
1/4 cup oil
1/4 cup Gefen Confectioners’ Sugar
3/4 cup lukewarm water
2 cups chopped walnuts
1/2 cup Gefen Confectioners’ Sugar
1 tablespoon Gefen Cinnamon
2 tablespoons oil
silicon baking mat (silpat)
powdered sugar dispenser
baking tongs/tweezers (also used for fondant)
Place all dough ingredients in the mixer bowl. On low speed and with the dough hook, combine everything into a soft, workable dough. Combine all the filling ingredients in a separate bowl.
To assemble the cookies, pull off balls of dough and roll into rounds a bit less than an inch (4-cm) in diameter. Working with one at a time, place a round of dough in your palm, and use the other hand to make a depression in the dough. Gently widen the depression to form a well; it should look something like a flat piece of dough surrounded by “walls.”
Fill this depression with chopped nuts and pinch the edges closed.
Transfer the finished cookies to a baking tray lined with Gefen Parchment Paper and bake at a bit less than 325 degrees Farenheit (160 degrees Celsius) for twenty minutes.
Don’t wait for the cookies to turn brown; they are ready even though they remain light-colored (the bottoms will brown slightly). Avoid over-baking the cookie because the filling will harden too much. Remove the tray from the oven and cool. Sprinkle with confectioners’ sugar.
Rotate the cookie until it is seam-side down, and pinch the top and sides of the cookie with special baking tweezers. (The tweezers are also used for fondant; you can buy them at baking supply stores.) Continue with the rest of the dough and filling.
Yield: 65 cookies.
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