Turkish Almond Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
20 cookies
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Calories
121 kcal
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Course
Baked Goods
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Cuisine
Turkish
Turkish Almond Cookies
Description
Turkish Almond Cookies highlight a simple batter of egg whites, granulated sugar, almond flour, and lemon juice cooked over medium heat until the sugar dissolves and the batter is smooth and runny enough to drop off a spoon. After cooling, the batter is piped into walnut-sized dollops and baked at 300°F for about 20-25 minutes until fully cooked. The slow, gentle cooking of the batter before baking prevents it from hardening and helps achieve the distinctive texture. Cookies spread during baking, so spacing them apart on the sheet is crucial to avoid merging. The finished cookies are lightly sweet with a soft and slightly chewy texture, showcasing almond flavor without any additional embellishments except an optional almond on top.
These cookies can be served as a light sweet treat alongside tea or coffee, or as a simple dessert. Their modest sweetness and gentle texture make them an easy companion to other richer baked goods or desserts. They store well in an airtight container for a few days, maintaining their texture with proper care.
To maintain the ideal texture, do not overcook the batter on the stove; it should be thicker than pudding but still runny enough to drop easily. Using homemade or store-bought almond flour both work, and spacing on the baking sheet prevents them from merging as they spread while baking.
Ingredients
- 4.9 oz egg approximately 5 egg whites, white
- 11.2 oz granulated sugar
- 7 oz almond flour
- 1 tsp lemon juice
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper or a silicon mat.
- In a sauce pan, stir the almond flour and sugar then add egg whites and mix well.
- Place the sauce pan over medium heat and cook the batter until sugar is melted and the batter is runny enough to fall off the spoon. This should take about 10 minutes. Add in the lemon juice and stir to combine.
- Turn the heat off and let the batter come to room temperature.
- Put the batter in a piping bag and pipe on the baking sheet the size of walnuts. Leave a couple of inches between cookies.
- Bake in the oven for 20-25 minutes until fully cooked.
- Let cool for 10 minutes then transfer to a cooling rack.
Notes
- Do not overcook the batter while heating; it should be slightly thick yet runny enough to fall off a spoon.
- Leave 1–2 inches between cookies on the baking sheet to accommodate spreading during baking.
- You can use homemade or store-bought almond flour based on preference.
- Store baked cookies in an airtight container for up to 3 days to maintain freshness.
- Optionally, place a blanched almond on top of each cookie before baking for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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