Bitter Almond Cookies
Acıbadem cookies can be referred to as the ancestor of the French macaron, which is very popular today worldwide. On the other hand, it also resembles the bitter almond taste of Italian amaretti biscuits. These cookies that are made with almonds beaten into flour, egg whites and sugar, are crispy on the outside and soft on the inside. For a more intense, bitter almond taste, the more bitter almonds can be used to make these cookies.
- 125 g sweet Datça almonds
- 20 g bitter almonds
- 200 g confectioners’ sugar
- 3 egg whites
- Sweet almonds, to top the cookies
- Bring enough water to the boil to cover the sweet and bitter almonds. Then drain and leave to rest.
- After removing the skins, grind in a food processor until the almonds are like powder.
- In a small saucepan mix the ground almonds, confectionary sugar and 3 egg whites well with a wooden spatula.
- Increase the heat. Briskly stir making sure the almond mixture does not stick to the bottom of the pan, simmer until it is too hot to touch.
- Remove from the heat and pour the mixture into a wide dish or a flat marble surface. Leave to completely cool.
- Fill the almond mixture into a piping bag with a wide nozzle and pipe 3 cm circles 2 cm apart on a baking sheet covered with greaseproof paper.
- Top each cookie with one almond.
- Place the baking tray in a preheated medium hot oven, then reduce the heat by half and bake for 40 minutes.
- Remove from the oven and serve when cooled.
The oven door should not be opened for 20 minutes after the tray is put into the oven.