Damascus cookies are white cookies made with both semolina and starch; they barely darken in the oven. Their pale color is intentional: they bake briefly at a low temperature because the goal is to dry the inside, not form a crust. Semolina gives them a fine grain, while starch disperses without binding those grains together.
Beat the room-temperature butter and confectioners’ sugar for 6 minutes, until pale and fluffy. These cookies contain no eggs; this cream is the only thing holding the dough together, so do not shorten the beating time.
Sift in the semolina, starch, flour, and baking powder, then knead by hand for 5 minutes. The dough should be slightly sticky but hold together when squeezed in your palm. Cover and let it rest.
Pinch off walnut-size pieces of dough, roll them between your palms, and space them on a parchment-lined baking pan. Place an almond in the center of each and press gently with your thumb; this secures the almond and helps the centers bake through.
Bake in an oven preheated to 160°C / 320°F for 20 minutes. Use 160°C / 320°F instead of the usual 175°C / 345°F because these cookies should stay white; at a higher temperature, the surface starts to take on color within minutes. Lift one to check the bottom: it should be no darker than cream-colored. Cool on the pan for 15 minutes, then sift confectioners’ sugar over them.
Cover the kneaded dough and let it rest for 30 minutes; this time is not included in the recipe’s stated time. The semolina absorbs moisture during the rest, making the dough easier to shape; dough that has not rested will crumble in your hands.
İrmik ve nişasta oranı dokuyu veriyor, nişastayı azaltınca ağızda dağılma hissi kayboldu.
Düşük ısıda pişirme uyarısı rengin beyaz kalması için. Yüksek ısıda kızarınca bu kurabiye başka bir şey oluyor. Yağı şekerle çırparken beyazlayana kadar beklemek gerekiyor, kısa çırpınca kurabiye ağızda dağılmıyor ve un topakları kalıyor.
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