Turkish cuisine · Desserts & Sweets

Acıbadem Kurabiyesi (Bitter Almond Macaroons)

Moist almond macaroons with a subtle bitter almond note, delicately cracked outside and soft inside.

Ingredients · for 6 servings

• 250 g ground almonds
• 220 g sugar
• 2 egg whites
• 1 tsp bitter almond extract
• 1 tbsp cornstarch
• 30 g flaked almonds
• 1 pinch salt

Instructions

1. Mix the ground almonds thoroughly with the sugar and cornstarch in a bowl so no sugar lumps remain later.
2. Whisk the egg whites with the salt only until lightly frothy – not stiff – and stir together with the bitter almond extract into the almond mixture until a thick, sticky dough forms.
3. Let the dough rest covered for 20 min. so the almonds draw moisture and the mixture becomes moldable; preheat the oven to 160 °C in the meantime.
4. Shape about 20 balls with damp hands, place on a baking sheet lined with parchment paper, press lightly flat and press a flaked almond into the center of each macaroon.
5. Bake for 18–20 min. until the surface is finely cracked and pale golden, but the center still yields softly when pressed.
6. Let cool completely on the sheet and only then remove from the paper – while warm the macaroons would otherwise tear.