Aliza Green - Chef, Consultant & Author
Learn to make delicious Turkish semolina sponge cookies accented with hazelnuts and pistachios from a cooking class in Istanbul. Perfect for cookie lovers and travel enthusiasts.
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Cooking tools:
- Stand mixer
- Half-sheet pan
- Baking pan
- Nonstick cooking spray
- Silicone baking mat
- Parchment paper
- Oven
- Whisk
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen scale
- Pastry brush
- Fork
- Pot
- Saucepan
- Ladle
- Plate
- Kitchen timer
- Cooling rack
Ingredients
- 3/4 pound (23/4 cups plus 1 tablespoon) unbleached all-purpose flour
- 1/4 pound (1/2 cup plus 21/2 tablespoons) fine semolina
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 10 ounces (21/2 sticks) unsalted butter, cut up and at room temperature
- 1/4 pound (3/4 cup minus 1 tablespoon) confectioners’ sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 egg, separated
- Grated zest of 1 lemon
- 36-42 whole hazelnuts
- 2 cups sugar
- Juice of 1 lemon (3 tablespoons)
- 2 ounces (1/2 cup) finely ground pistachios, optional
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