Turkish Almond Crescent Cookies Kavala Kurabiyesi
Immerse yourself in the heart of Turkish confectionery tradition with Kavala Kurabiyesi, the famous crescent cookies that enchant the palate with their simplicity and unmistakable crumbly texture.
Born in the historic city of Kavala, now in Greece but with deep roots in the Ottoman Empire, these treats represent a bridge between ancient cultures and flavors. Forget chewy or overly sweet cookies: Kavala Kurabiyesi stand out for their almost sandy texture, which melts delicately in the mouth, and an enveloping taste given by toasted almonds.
Their crescent shape is no accident: it evokes Ottoman aesthetics and makes them immediately recognizable. Perfect for accompanying traditional Turkish tea, a steaming cup of coffee, or simply for a moment of pure sweetness, these cookies are a timeless classic, loved both in Turkey and beyond its borders.
The recipe we present to you is faithful to the original, favoring genuine ingredients and a process that enhances the quality of the raw materials. Preparing them at home is a wonderful way to explore the richness of Middle Eastern pastry and bring a touch of exoticism to your table, surprising friends and family with an authentic and enveloping flavor that recalls a sensory journey through spices and oriental aromas.
Don’t be intimidated by the simplicity of the ingredient list: it’s precisely in their combination and preparation technique that the secret of these masterpieces of crumbliness lies.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Turkish
- Energy 361.64 (Kcal)
- Carbohydrates 32.24 (g) of which sugars 11.70 (g)
- Proteins 6.08 (g)
- Fat 24.34 (g) of which saturated 11.41 (g)of which unsaturated 12.46 (g)
- Fibers 2.44 (g)
- Sodium 41.57 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Almond Cookie Ingredients
- 2 cups all-purpose flour
- 1 cup butter (softened at room temperature)
- 1 cup almonds
- 0.8 cup powdered sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- salt (1 pinch)
- powdered sugar (for dusting cookies)
- apricot jam (for optional filling)
Tools
- Kitchen scale
- Pan
- Mixer
- Bowl
- Spatula
- Sieve
- Rolling Pin
- Cookie Cutter
- Baking Tray
Step-by-Step Procedure
To enhance the flavor of your Kavala Kurabiyesi, start by toasting the almonds. Place the blanched almonds in a non-stick pan and toast them over medium-low heat for about 5-7 minutes. Stir frequently to prevent them from burning. They should release an intense aroma and take on a light golden color. Once toasted, transfer them to a plate and let them cool completely. When cool, coarsely chop them with a knife or in a food processor. It is essential that they are not reduced to flour but remain in pieces to give the cookies their characteristic crunch.
In a large bowl, combine the unsalted butter, which should be well softened at room temperature, with the 100 grams (0.8 cup) of powdered sugar and a pinch of salt. Work the mixture with a silicone spatula or clean hands. The goal is to obtain a smooth and lump-free cream with a light color.
Now add the vanilla extract (or vanillin) and the baking powder. Mix well to evenly distribute the aromas and the leavening agent throughout the creamy base.
It’s time to add the sifted flour. Start incorporating it gradually, mixing gently. Finally, add the toasted and chopped almonds. Continue to knead briefly with your hands. The dough should be soft but not sticky. Avoid overworking it: a lightly handled dough will ensure maximum crumbliness in the final cookies.
Lightly dust a clean working surface with flour. Take the dough and roll it out with a rolling pin to a thickness of about 0.4 inches. Using a round cookie cutter (about 2.5 inches in diameter) or the rim of a glass, cut out crescent shapes. You can also form small “sausages” of dough and then gently flatten them before cutting them into crescents with a knife or cookie cutter.
Place the newly formed cookies on a baking tray lined with parchment paper, ensuring you leave some space between each for even baking. Preheat the oven to 160°C (325°F). Bake for about 20-25 minutes. Kavala Kurabiyesi should not darken too much; they should remain light with only slightly golden edges.
Once baked, remove the cookies from the oven. While they are still warm (but not scalding hot, to avoid breaking), gently transfer them to a large bowl generously filled with extra powdered sugar. Gently shake the bowl or use a spoon to completely coat each cookie with a thick and even layer of powdered sugar. The residual heat will help the powdered sugar adhere perfectly, creating that characteristic matte glaze.
Allow the Kavala Kurabiyesi to cool completely on a wire rack before serving.To create the jam version, once the cookies are shaped into crescents (step 8), you can create a small indentation in the center of each cookie with your thumb or a teaspoon. After baking (step 10) and once the cookies have cooled (before dusting with powdered sugar), fill the indentation with your favorite jam. You can then dust only the edges of the cookies with powdered sugar, leaving the jam visible.
NOTES Ingredients and Substitutions
Almonds: Almonds are the soul of these cookies. Blanched almonds are preferred for their lighter color and more delicate flavor. If you don’t have them, you can use almonds with skin, but the result will be slightly more rustic and darker. It is not advisable to replace them with other nuts, as the aromatic profile would change radically. Toasting is crucial to enhance their flavor.
Butter: Unsalted butter at room temperature is essential for the crumbly texture. Make sure it is well softened for easy handling. Do not use margarine or vegetable oils, as they would alter the texture and flavor.
Flour: All-purpose flour is the standard choice. For a lighter result, some prefer a mix of all-purpose flour and cornstarch (replacing 20-30g of flour with cornstarch), which can further increase the crumbliness.
Powdered Sugar: It is used in the dough for its fineness, which contributes to the delicate texture. The powdered sugar for coating is abundant and characteristic; it is not just a decoration but an integral part of the flavor and experience of Kavala Kurabiyesi. Do not use granulated sugar in the dough as a substitute, as it would make the cookies less fine.
Storage
Kavala Kurabiyesi store wonderfully at room temperature. Place them in an airtight container, preferably tin, away from heat and humidity. They can maintain their crumbliness and flavor for about 10-14 days. Thanks to the thick layer of powdered sugar, they tend to stay fresh for a long time. It is not advisable to store them in the refrigerator, as the humidity could compromise their texture.
Recipe Alternatives and Variants
While Kavala Kurabiyesi are traditionally simple and based on almond flavor, there are some small variants or additions that can be considered:
With a Citrus Touch: For a fresh note, you can add the grated zest of half a lemon or half an orange to the dough along with the vanilla. It does not alter the texture and gives a delicious aroma.
With Cinnamon: A pinch of ground cinnamon (about half a teaspoon) can be added to the dough for a spicier, warmer aroma, very popular in some Middle Eastern almond cookie variants.
Jam Filling (as discussed): Although less traditional for true Kavala, as we have seen, you can create a small indentation in the center of the cookies before baking and fill it with a teaspoon of apricot or cherry jam after the cookies have cooled, before dusting with powdered sugar. The jam amount is about 1-2 teaspoons per cookie, depending on the size of the indentation.
Origins and History of the Recipe
Kavala Kurabiyesi boast a fascinating history rooted in the Ottoman Empire. Their name derives from the city of Kavala, today in Greece but once an integral part of Ottoman territory. This region, and particularly the city of Edirne (in Turkey), are considered the cradle of these cookies. Kavala Kurabiyesi are a perfect example of the rich and complex pastry developed under Ottoman influence, characterized by the abundant use of dried fruits, particularly almonds, and the simplicity of ingredients that enhance the natural flavor.
The crescent shape is iconic and is said to symbolize the crescent moon, a recurring motif in Ottoman and Islamic iconography. These cookies were prepared for special occasions and festivities but became so loved that they were consumed daily. Their popularity spread far beyond the Turkish borders, finding space in the kitchens of the Balkans and the Middle East, each with its own slight variations. Their crumbly texture and the richness of almonds have made them a timeless classic, a testament to a culinary tradition that continues to delight palates from generation to generation.
FAQ (Questions and Answers)
1. Why are my Kavala Kurabiyesi not crumbly enough?
The crumbliness of Kavala Kurabiyesi mainly depends on two factors: butter and dough handling. Ensure the butter is very soft (at room temperature) and that the dough is worked as little as possible, just enough to combine the ingredients. Excessive handling develops the gluten in the flour, making the cookies more elastic and less crumbly.
2. Can I use almonds with skin?
Yes, you can use almonds with skin, but the final result will be slightly more rustic, and the color of the cookies will be darker. Blanched almonds are preferred to maintain the light color and delicate appearance of traditional Kavala Kurabiyesi. Always make sure to toast them to enhance their flavor.
3. How can I best store Kavala Kurabiyesi?
To maintain their characteristic crumbliness and freshness, store Kavala Kurabiyesi in an airtight container (preferably tin) at room temperature, away from direct sources of heat or humidity. They can last up to 10-14 days. Avoid the refrigerator, as the humidity could make them soft.
