Turkish Almond Cookies: Acbadem Kurabiyesi
Delight in these chewy Turkish almond cookies! Simple to make and bursting with nutty flavor, they're perfect for any occasion.
Servings: 12 servings
Ingredients
- 1 cup Sugar
- 3 large Egg whites (4 fl oz. or 110 g)
- few drops Lemon juice
- small pinch Salt
- 1 cup Almond meal
- 1 cup Blanched almond flour
- 8-12 Raw almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- Line a baking sheet with parchment paper to prevent sticking.
- Beat the egg whites until frothy, about 1-2 minutes. Add lemon juice and salt, and beat until soft peaks form.
- In another bowl, mix together almond meal and blanched almond flour. Gradually add sugar and stir until combined.
- Gently fold the dry mixture into the beaten egg whites without deflating them too much.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet and press a raw almond on each cookie.
- Bake for 15-20 minutes until tops are lightly golden and crisp outside, chewy inside.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Cookie scoop or spoon
Notes
- Ensure egg whites are at room temperature for better volume.
- Do not overmix; gentle folding keeps cookies light.
- Increase sugar for sweeter cookies if desired.
- Use certified gluten-free ingredients for a gluten-free option.