Turkish Almond Cookies: Acıbadem Kurabiyesi
These are traditional Turkish cookies made with almond flour, egg whites and flavored with lemon juice that resemble large macarons but without the ganache.
Ingredients
- 1 cup sugar
- 3 large egg whites (4 fl oz. or 110 g egg whites)
- a few drops of lemon juice
- small pinch of salt
- 1 cup almond meal
- 1 cup blanched almond flour
- 8-12 raw almonds
Instructions
- Preheat the oven to 300 °F/150 °C without fan.
- Place a bowl over a saucepan of simmering water (or use a double boiler), ensuring the bottom of the bowl doesn't touch the water. This method ensures gentle, indirect heat for cooking.
- Constantly whisk the granulated sugar, egg whites, pinch of salt and lemon juice in a bain-marie until the sugar dissolves and the mixture becomes sticky.
- Remove the mixture from the heat. Fold in the almond meal and almond flour until well combined.
- Pipe the batter in 2 inch circles at a 90 degree angle on the baking sheet lined with parchment paper or silicone baking mat, leaving space between each cookie.
- Place a raw almond on top of half of the cookies.
- Bake in a preheated oven for 22-24 minutes, or until the cookies are lightly golden brown and almost set. Keep an eye on them to avoid over-browning.
- Once baked, remove from the oven and sandwich one cookie with an almond on top with one without. They will stick together easily while still warm.
- Allow to cool completely before serving.
- Enjoy your delicious Acıbadem cookies!
Notes
- Ensure all ingredients are at room temperature before starting. This helps in achieving a smooth and consistent batter.
- Whisk the sugar and egg whites over a bain-marie until the sugar completely dissolves. This step is crucial for the texture of the cookies.
- Aim for a sticky, glossy mixture before removing it from the heat. This indicates proper sugar dissolution and will result in a smoother batter.
- Gently fold in the almond meal and flour until fully combined. Overmixing can deflate the mixture, affecting the texture of the cookies.
- Use a piping bag to create uniform circles of batter on the baking sheet. Hold the bag at a 90-degree angle for consistent shapes and sizes.
- Store the cooled cookies in an airtight container at room temperature. They can last several days, but their texture is best enjoyed within the first few days.
- Baking time may vary depending on the size of the cookies and individual oven settings. Adjust accordingly for best results.
- You can add a few drops of bitter almond flavor to achieve a traditional taste.
Tried this recipe?Let us know how it was!