These Turkish almond cookies are chewy and very tasty. Learn how to make cookies with almond flour and just three additional ingredients. These cookies are gluten free and super tasty!
I'm very excited about sharing my favorite Turkish recipes with you, which include Turkish eggs, Turkish rice pudding (sutlac) and simit. Today I'm sharing the recipe for Turkish homemade almond meal cookies. These are very popular in Turkey and require just four ingredients.
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In addition to all its delicious savory dishes, Turkish cuisine is very rich in in the dessert department, going far beyond baklava. Turkish cuisine offers so many different types of cookies and little noshes that are the perfect companion for a cup of freshly brewed tea.
Why this recipe works
Turkish almond flour cookies, also called acıbadem kurabiyesi, can be found at almost any confectionery store in Istanbul. Traditionally two cookies are sandwiched together but here we opted for single cookies. These cookies are soft in the middle and crispy on the edges. You should try this recipe because:
- This is an easy almond flour cookie recipe that literally for only four ingredients.
- It's a simple Turkish cookie recipe that you can make in no time and tastes like a marzipan cookie!
- These cookies are naturally gluten free and dairy free which means you can make them for your loved ones with dietary restrictions.
Ingredients
- Egg whites: Use room temperature egg whites. For this particular recipe it's best to weigh them using a kitchen scale.
- Sugar: Regular granulated sugar works best.
- Almond flour: Homemade or store-bought works for this recipe.
- Lemon juice
That's all you need to make this easy almond cookies recipe at home. It takes less than an hour to make these cookies and you'll be surprised how simple and easy they are.
Instructions
- Place the egg whites, sugar and almond flour in a sauce pan over medium low heat.
- Stir until fully incorporated and heated, about 10 minutes.
- Let the sticky mixture cool down to room temperature and then add in the lemon juice.
- Transfer the cookie dough to a piping bag and and pipe out the batter onto the baking sheet lined with silicon mat or parchment paper.
- Flatten the tops using wet fingers and bake until they are are set.
Frequently asked questions
Yes, you can make almond flour cookies 2 days in advance and keep them in an airtight container at room temperature.
No, you can use a wooden spoon or a spatula. It's important to make sure all the ingredients are well incorporated before cooling the dough.
Eggs are used as binding agents in this recipe, therefore it's not possible to eliminate them.
If your cookies are too hard after baking, it's probably because you overcooked the batter and therefore all the moisture was removed from the batter. Make sure the batter is being cooked over medium low heat and just enough for the sugar to melt into the batter, which should not take over 10 minutes.
Another reason for a hard cookie could be over baking in the oven. You only need to bake these until they are barely brown around the edges.
Storage
Store the cookies in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Thaw them overnight and let them come to room temperature before serving.
Notes and tips
- Make sure not to overcook the batter. Once ready, the batter has the consistency denser than pudding but still runny. It should fall off the spoon easily.
- You can use homemade or store bought almond flour. Read the instructions on how to make homemade almond flour on Foolproof Living.
- Some put a blanched almond on top of each almond cookie before baking.
- These almond flour cookies are very simple to make. The trick is to not cook the batter too long, otherwise it'll get hard.
- These cookies will spread while cooking so be sure to leave an inch or two between each cookie before baking.
More cookie recipes
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Step-by-Step Recipe
Turkish Almond Cookies
Ingredients
- 4.9 oz egg whites approximately 5 egg whites
- 11.2 oz granulated sugar
- 7 oz almond flour
- 1 teaspoon 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.
- 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
- Make sure not to overcook the batter. Once ready, the batter has the consistency denser than pudding but still runny. It should fall off the spoon easily.
- You can use homemade or store bought almond flour. Read the instructions on how to make homemade almond flour on Foolproof Living.
- Some put a blanched almond on top of each almond cookie before baking.
- These almond flour cookies are very simple to make. The trick is to not cook the batter too long otherwise it'll get hard.
- These cookies will spread while cooking so make sure to leave an inch or two between each cookie before baking.
- Store the cookies in an airtight container or a sealed bag for up to 3 days.
Sara Welch
I am always looking for gluten free cookies and I am so glad I found this recipe! Whipped up a batch of these this afternoon and they were exactly what I needed to cure my sweet tooth; delicious!