Acıbadem kurabiyesi are classic Turkish almond cookies with a soft, lightly golden interior and a delicate bittersweet almond flavor. Made primarily from ground almonds, sugar, and egg whites, they are naturally gluten-free and a staple of Turkish tea time. The traditional version uses bitter almond extract for that signature aromatic edge that sets them apart from regular almond cookies.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings6
Yield24 cookies (about 6 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 15 gFat
- 1.5 gSaturated Fat
- 55 gCarbs
- 5 gFiber
- 48 gSugar
- 9 gProtein
- 90 mgSodium
- 380 mgPotassium
- 130 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 2 cups (200 g) blanched almonds, finely ground
- 1 cup (200 g) granulated sugar
- 1/4 tsp fine sea salt
- 2 large egg whites, at room temperature
- 1/2 tsp pure almond extract
- 1/4 tsp vanilla extract
For finishing
- 1/2 cup (60 g) powdered sugar, for dusting
Directions
- Line two baking sheets with parchment paper and finely grind the blanched almonds in a food processor until they resemble coarse flour; do not over-process or they will turn into almond butter.
- In a large bowl, whisk together the ground almonds, granulated sugar, and salt until evenly combined and free of lumps.
- Add the egg whites, almond extract, and vanilla extract to the bowl. Mix with a wooden spoon or spatula until a thick, sticky dough forms that holds its shape when pressed together.
- Cover the bowl and refrigerate the dough for 30 minutes to firm up, which makes rolling easier and helps the cookies hold their shape during baking.
- Preheat the oven to 320°F (160°C). Scoop tablespoon-sized portions of dough and roll them between your palms into smooth balls about 1 inch (2.5 cm) in diameter. Place them on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 22 to 25 minutes, until the cookies are set on top and just lightly golden on the bottom; they should remain pale on the surface and feel slightly soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust generously with powdered sugar just before serving.
- Store in an airtight container at room temperature for up to 2 weeks; the flavor actually deepens after a day or two.
Cook’s Notes
- True bitter almonds contain amygdalin and should not be consumed raw; almond extract provides the same characteristic flavor safely.
- Grind almonds fresh for the best texture; pre-packaged almond meal can be too fine and oily.
- Do not over-brown these cookies; they should stay pale for the traditional soft, fudgy crumb.
- Roll the dough balls with slightly damp hands to prevent sticking.
- For a chewier texture, let the dough rest an extra 15 minutes in the refrigerator before shaping.
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