Turkish Acibadem Almond Cookies
These traditional Turkish almond cookies are known for their delicate, crumbly texture and rich almond flavor, with a beautiful cracked top and a hint of lemon. They are naturally gluten-free and dairy-free, making them a unique and elegant treat for any occasion.
Ingredients
Ingredients
- 2 cups almond flour preferably super-fine for best texture
- 1 cup granulated sugar
- 2 tbsp cornstarch or potato starch
- 1 tsp baking powder
- 1 tsp lemon zest finely grated, about 1 lemon
- 2 large egg whites at room temperature
- 1 tsp vanilla extract
- 0.5 cup whole almonds blanched or skin-on, for decoration
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. Make-ahead: The cookie dough can be prepared, shaped into balls, and frozen on a baking sheet before baking. Once frozen solid, transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time. Substitutions: Potato starch can be used interchangeably with cornstarch. Orange zest can replace lemon zest for a different citrus note. Serving: These are perfect with Turkish coffee or tea. Dust with powdered sugar before serving for extra elegance.