Bitter almond cookies, Acıbadem kurabiyesi
I absolutely adore our crispy outside, chewy inside acıbadem kurabiyesi. Its origins dates back to 19th century Ottoman Palace kitchens and the traditional recipe includes a small amount of bitter almonds, hence give its name. Our world famous almonds from Datça region in southwest corner of Turkey is also traditionally used in these cookies. It has a macaron like chewy texture; crispy outside and softer inside. Living abroad, it is one of those tastes I miss so much from home and I think many Turks living abroad would feel the same. Good news is that, you can make these delicious almond cookies at home successfully, following a few curial steps carefully with this recipe. They are absolutely delightful with Turkish coffee or tea aside.
I hope you enjoy making acıbadem kurabiyesi with my recipe, Afiyet Olsun,
Ozlem
- 3 medium free range egg whites (100g/3 ½ oz)
- 200g/7oz sugar
- 180g/6.3oz ground almonds
- Pinch of sea salt
- ½ tsp lemon juice
- 10 unsalted almonds
- Pour in hot water on a large pan until half way and sit a heat proof glass mixing bowl over the pan. Make sure the bowl is not touching the hot water. Bring to a gentle simmer and stir in the egg whites, sugar, pinch of salt and lemon juice to the bowl. Stir continuously to combine all the ingredients over medium heat until the sugar is melted completely and all mixed well. The mixture should be just warm enough to touch and with a gooey texture. Turn the heat off and place the bowl on a clean, cool surface.
- Preheat fan oven to 140C/160C/325F.
- Stir in the ground almonds to the bowl and combine well to turn to a very soft, sticky dough texture. Transfer the cookie mixture on another clean, wide mixing bowl; stir occasionally and let it completely cool. Once cool, spoon the mixture into a piping bag. Have a large baking tray and spread a little of the remaining cookie mixture from the bowl at the corners of the tray and place baking paper on, press gently to stick. Pipe the cookie mixture as 6cm in diameter circles over the baking paper, leaving 3cm between each cookie, as they will expand during baking. Place an almond in the middle of each cookie and bake in the preheated oven for 27-28 minutes, until the cookies look cracked and crispy outside and soft to touch inside (It is important not to overbake and keep inside soft, as this moisture will help the cookies stick together, as we traditionally do, and will give the chewy texture).
- Place the cookie tray on a metal rack to cool for 5 minutes. If they are sticking to the baking paper, gently turn the baking paper upside down on the tray and wipe the back of the cookies over the baking paper with damp towel, this will help cookies to peel off from the paper easily. Turn the baking paper back again and place the acıbadem kurabiyesi on a serving plate. If you like, gently press and stick 2 soft bottoms of the cookies to form one big cookie, as we traditionally do. They are best eaten on the day, though they keep well for 2-3 days, wrapped with cling film individually and stored in a cool place.
Ozlem’s Turkish Table cookery book, as festive gifts
The festive season is upon us; if you like to gift a signed copy of Ozlem’s Turkish Table cookery book, you can order a copy here, it is delivered worldwide. It has over 90 authentic, delicious, easy to make Turkish recipes, along with stunning photography and stories from my homeland (please kindly note that Almond cookies,acıbadem kurabiyesi is not included at this book). You can also order this hand embroidered apron here, for a foodie gift. Thank you for your kind support and spreading the joy of wholesome, delicious Turkish cuisine.
