VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Bitter Almond Cookies
Acıbadem kurabiyesi, the chewy Turkish almond cookie sold in every pastane, nothing but ground almonds, sugar and egg white, scented with bitter almond and crowned with a whole blanched almond. Crackled and pale gold outside, soft and marzipan-like within.
Instructions
- Heat the oven to 160C (conventional) and line a small baking tray with baking paper. Sift 130 g of ground almonds together with 110 g of icing sugar into a bowl, rubbing any lumps of almond through the sieve with your fingers so the mixture is completely even.
- In a second bowl, whisk 1 egg white with a fork or small whisk for about 1 minute, just to a loose, bubbly foam, it should not hold peaks. Stir in 0.25 tsp of bitter almond extract.
- Pour the foamed white over the almond and sugar and work it in with a spatula, then knead briefly in the bowl until you have a stiff, sticky, marzipan-like paste that holds together in one mass. If it crumbles, knead in a few drops of water; if it slumps, add a spoonful more ground almonds.
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1296kcal
33gprotein
141gcarbs
74gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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