Damla Sakızlı Kurabiye (Turkish Mastic Cookies)
- Yield: 18 cookies 1x
Ingredients
Scale
Cookie Dough:
- 1 tsp (3g) Curio Spice Co. Mastic
- ¼ tsp kosher salt
- ½ cup + 2 ½ Tbsp (150g) unsalted butter, very soft
- ½ cup (57g) confectioners’ sugar, sifted
- ½ cup (52g) almond flour
- 2 cups (240g) all-purpose flour
- 18 raw almonds
For Dusting:
- ¼ cup (28g) confectioners’ sugar, sifted
Instructions
- Heat oven to 350°F. Line baking sheet with parchment paper; set aside.
- Place mastic tears and kosher salt in a mortar, then grind with a pestle until you have a fine powder.
- In a large bowl, combine ground mastic/salt, softened butter, confectioners’ sugar, and almond flour. Mix and mash with a spatula until butter is thoroughly combined with other ingredients.
- Add ½ cup (60g) flour, mixing with spatula until mostly combined. Repeat three more times to mix in the rest of the flour in small batches. (Ditch the spatula and get in there and mix with your hands, if necessary to fully incorporate any hidden pockets of flour.) Dough should be soft, but not sticky.
- Divide dough into 18 pieces (roughly 1 ½ tablespoons or 27g each).
- Flatten one piece of dough, then place an almond in the centre. Fold dough around almond, then roll with your hands to create a ball. Place on prepared baking sheet. Repeat for remaining cookies.
- Bake cookies for 10–12 minutes. Cookies are done when a few have small cracks and the bottom edges are slightly golden. Turn off oven and leave cookies inside for 5 additional minutes.
- Transfer baking sheet to wire rack. Dust cookies with confectioners’ sugar. Allow cookies to cool completely.
Notes
Very slightly adapted from: Turkish Style Cooking
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