Turkish · Dessert
Turkish Semolina Shortbread Cookies
A low-carb reimagining of Turkish semolina shortbread, swapping out semolina and sugar for almond and coconut flour bound with butter, egg yolk and allulose, then studded with toasted almond for the characteristic nutty bite of the original kurabiye-style cookie.
$1
12 minsPrep
15 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
250Calories
6.6gProtein
22.6gFat
14.3gCarbs
1.3gSugar
3.8gFiber
269mgSodium
78mgChol
7.4gSat Fat
230mgPotassium
76mgCalcium
1.1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Turkish Beer (Efes)
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a small baking sheet with parchment.
2
In a bowl, cream the softened butter with the allulose until pale and slightly fluffy, about 2 minutes.
3
Beat in the egg yolk and vanilla extract until fully incorporated.
4
Fold in the almond flour, coconut flour, salt and toasted chopped almond until a soft dough forms; it will be slightly crumbly - press together with your hands.
5
Chill the dough for 15 minutes so it firms up enough to shape.
6
Divide into 2 equal portions and shape each into a thick disc about 2cm tall, flattening the tops slightly with your palm.
7
Place both discs on the lined tray, spaced apart, and bake for 14-16 minutes until the edges turn pale gold - the centres will still feel soft but will firm as they cool.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g blanched, fine ground almond flour
- 0.2 oz6g coconut flour
- 0.8 oz22g softened butter
- 0.5 oz14g allulose
- 5/85/8 egg yolks, lightly beaten (10g)
- 0.1 oz2g vanilla extract
- 0.3 oz8g finely chopped, toasted almond
- 0 oz1g salt
