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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 4 servings
Course: Dessert
Cuisine: Turkish

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

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  1. Preheat the oven to 300 °F/150 °C without fan.
  2. 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.
  3. 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.
  4. Remove the mixture from the heat. Fold in the almond meal and almond flour until well combined.
  5. 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.
  6. Place a raw almond on top of half of the cookies.
  7. 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.
  8. 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.
  9. Allow to cool completely before serving.
  10. 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.