2 c. semolina flour or Cream of Wheat
1/2 c. sugar
1/2 tsp. baking powder
1 c. plain yogurt
3 tbsp. unsalted butter
24 blanched whole almonds
2 c. sugar
1 3/4 c. water
1 tsp. lemon juice
1 tsp. rose water or orange peel

Mix flour, sugar and baking powder in a medium bowl. Add yogurt and butter to make a thick paste. Press evenly into a prepared pan (lightly greased 12 x 7 1/2 inch) with wet fingertips or rubber spatula. Make 7 parallel diagonal score marks about 1 1/2 inches apart on the surface. Repeat diagonally opposite directions.

You'll have 24 diamond shapes, place 1 almond in each diamond shape. Bake 30-35 minutes at 350 degrees, until edges and almonds are golden brown. While the above is baking, combine sugar and water n a medium saucepan, bring to a boil for 5 minutes or until thick enough to coat a spoon.