Turkish Almond Cookies: Acıbadem Kurabiyesi
These traditional cookies are among the most popular in Turkey and trace their origins to Istanbul. These cookies resemble large macarons but without the ganache, and unlike macarons, you want the tops to crack.
Acıbadem Kurabiyesi are typically made with ground bitter almonds, sugar, and egg whites. However, since bitter almonds are less common today, you can prepare them with regular almond flour and if available add bitter almond extract to the the meringue. Ground hazelnuts can be also be a substitute.
While still hot, two cookies are pressed together, bottoms facing, creating a sandwich-like treat. Though they look similar to macarons, they are denser and chewier.
Acıbadem Kurabiyesi are a best-seller in many Turkish patisseries, especially in Istanbul, but they are quite easy to make at home. Please find the recipe below!
Turkish Almond Cookies: Acıbadem Kurabiyesi
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.
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