Turkish Almond Cookies - Crispy Buttery Badem Kurabiyesi

Name: Turkish Almond Cookies - Crispy Buttery Badem Kurabiyesi
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 30 servings
Cuisine: Turkish
Ingredients: 200 g butter; 100 g powdered sugar; 150 g ground almonds; 300 g all-purpose flour; 1 tsp vanilla extract; 1 piece egg yolk; 30 piece whole almonds; 1 pinch salt

Badem Kurabiyesi

These delicate Turkish almond cookies melt in your mouth with rich buttery flavor and subtle almond sweetness. Golden-brown with a tender crumb and whole almonds pressed on top, they create an elegant presentation. Perfect for tea time or special occasions when you want an impressive homemade treat.

Recipe Details

Prep 20 min

Cook 22 min

Servings 30

Difficulty Easy

Nutrition per Serving

95 Calories

3g Protein

6g Fat

9g Carbs

1g Fiber

Badem kurabiyesi represents the refined side of Turkish confectionery, traditionally served during holidays and special gatherings. These elegant cookies showcase the Turkish mastery of simple ingredients transformed into sophisticated sweets. The magic lies in the perfect balance of butter, ground almonds, and flour that creates an incredibly tender texture. As they bake, the cookies develop a beautiful golden color while filling your kitchen with the irresistible aroma of toasted almonds and vanilla. Each bite delivers a satisfying crunch followed by a melt-in-your-mouth experience that pairs beautifully with Turkish tea or coffee. What makes these cookies special is their delicate crumb structure and the way they practically dissolve on your tongue. The whole almonds pressed into each cookie not only provide visual appeal but also add textural contrast with their slight firmness. Unlike heavy cookies, these feel light yet satisfying, making them perfect for afternoon tea or as an elegant dessert finale. Serve these golden beauties on your finest plate alongside steaming glasses of Turkish tea. They store beautifully in airtight containers, actually improving in flavor after a day or two as the almond essence deepens throughout the tender crumb.

Ingredients

200 g butter
100 g powdered sugar
150 g ground almonds
300 g all-purpose flour
1 tsp vanilla extract
1 piece egg yolk
30 piece whole almonds
1 pinch salt

Instructions

Cream butter and sugar

Remove butter from refrigerator 30 minutes before starting to soften at room temperature. In a large mixing bowl, cream the softened butter and powdered sugar together for 3-4 minutes until light and fluffy. The mixture should be pale and increased in volume. Do not rush this step or the cookies will be dense.
Add egg and vanilla

Beat in the egg yolk and vanilla extract for 1-2 minutes until fully incorporated. The mixture should be smooth and creamy with no streaks of egg visible. Do not overmix once the egg is added or the cookies may become tough.
Combine dry ingredients

In a separate bowl, whisk together ground almonds, flour, and salt for 30 seconds until evenly distributed. This ensures the almonds are evenly dispersed throughout the cookies. Do not skip this step or you'll have uneven almond distribution.
Form cookie dough

Gradually fold the flour mixture into the butter mixture using a wooden spoon or spatula for 2-3 minutes until just combined. The dough should hold together but not be sticky. Do not overmix as this will develop gluten and make cookies tough.
Shape and top cookies

Preheat oven to 160°C. Roll dough into walnut-sized balls and place on parchment-lined baking sheets, spacing 5cm apart. Gently press one whole almond into the center of each cookie. The cookies should flatten slightly but maintain their round shape. Do not press too hard or the cookies will spread too much during baking.
Bake until golden

Bake for 18-22 minutes until edges are lightly golden brown but centers still look slightly pale. The almonds should be lightly toasted but not dark. Do not overbake or the cookies will become hard and lose their tender texture.
Cool completely

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for 15-20 minutes. They should feel firm but tender when fully cooled. Do not move them too early or they may break apart while still soft.

Tips

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Cooking Tips

For extra tender cookies, chill the shaped dough balls for 15 minutes before baking - this prevents excessive spreading and creates a more delicate crumb structure.

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Alternatives

Replace ground almonds with finely chopped hazelnuts for a nuttier flavor profile, though the texture will be slightly less refined than traditional almond cookies.

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Serving & Storage

Serve with Turkish tea in small glasses and store in airtight containers for up to one week - the cookies actually improve in flavor after 24 hours as the almond taste mellows and deepens.