Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1 cup ground almonds
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the baking powder and flour.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Add the ground pistachios and almonds, and mix until evenly distributed.
7. Using a cookie scoop or spoon, form the dough into small balls and place them on a baking sheet lined with parchment paper.
8. Flatten each ball slightly with the back of a fork.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Fat: 12g
Carbohydrates: 15g
Protein: 3g
Sodium: 5mg
Sugar: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- You can use almond flour instead of ground almonds.
- You can use any other type of nut instead of pistachios.
Variations:
- Add a teaspoon of cinnamon or cardamom to the dough for a spiced version.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
Tips and tricks:
- Make sure the butter is at room temperature before starting the recipe.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Top each cookie with a whole pistachio or almond for a decorative touch.
Pairings:
Serve the cookies with a cup of Turkish tea or coffee for a traditional pairing.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with fresh fruit or a cheese plate for a more substantial dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before shaping.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before starting the recipe.
Food history:
Acıbadem kurabiyesi is a traditional Turkish cookie made with ground almonds and flavored with rose water or orange blossom water. This version adds pistachios for a nutty twist.
Flavor profiles:
These cookies are buttery, nutty, and slightly sweet.
Serving suggestions:
Serve these cookies as a sweet treat with tea or coffee, or as part of a dessert platter.
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Region: Turkish