Barazek, a famous Aleppo cookie, is a two-texture treat made by rolling out thin dough, dipping one side in grape molasses and coating it with sesame seeds, then coating the other side with crushed pistachios. Roll the dough thinly and coat both sides without disturbing the layers. Although they bake quickly in an air fryer, check often to keep the edges from burning.
Combine the melted butter, sugar, flour, and baking powder. Knead until you have a smooth but firm dough.
Roll the dough 2 to 3 mm thick and cut out circles with a glass, aiming for twelve pieces.
Dip one side of each circle in grape molasses and coat it with sesame seeds. Gently press the other side into the crushed pistachios.
Arrange the cookies in the basket with space between them. Bake at 170°C / 340°F for 8 minutes, until the edges are lightly browned. If you do not have an air fryer, bake in a preheated oven at the same temperature for 12 minutes.
Transfer the cookies to a wire rack and let them cool completely for 20 minutes; they will crisp as they cool.
If the dough is not rolled thin enough, the cookies will be hard rather than crisp; 2–3 millimeters is ideal. Allergen: Contains wheat (gluten), dairy, sesame, and tree nuts (pistachios).
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