Persimmons with ground walnuts, semolina and tahini

Recipe:

• 2 eggs
• 250 butter
• 80 g of walnuts
• 3 large spoons of tahini
• 130 g semolina
• 280 g of flour
• Half a pastry bag

Agda:

• 800 g of sugar
• 900 ml of water
• Juice of half a lemon

Preparation:

Beat eggs with a mixer, then add softened butter at room temperature, tahini and mix. Add ground walnuts and semolina, then mix the mixture. Add flour, baking powder and mix well. The mixture should be smooth, not sticky to the hands. Separate the pieces of the mixture, shape them as I recorded in the video and arrange them in a previously oiled pan.
Bake the persimmons in a preheated oven at 180 degrees for 20 minutes, then increase the heat to 250 and bake for another 10 minutes, until they get a nice color.

Preparing the agde:

Combine sugar and water, put on the stove to cook for about 15 minutes. Towards the end of cooking, add the juice of half a lemon. Pour the hot agda over the hot dates several times.
After the dates absorb the agda, decorate them with ground walnuts.