Turkish · Dessert
Semolina Shortbread Cookies (Kurabiye)
A Turkish kurabiye built on semolina and butter, these pale, sandy-crumbed shortbread cookies are barely sweetened and scented with vanilla, each one finished with a single almond pressed into the top before baking.
$0
15 minsPrep
19 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
239Calories
3.6gProtein
13.1gFat
26.6gCarbs
7.3gSugar
1.2gFiber
144mgSodium
30mgChol
7.3gSat Fat
62mgPotassium
17mgCalcium
0.9mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Turkish Beer (Efes)
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet.
2
In a bowl, cream the softened butter and sugar together until pale and smooth, about 2 minutes by hand.
3
Add the vanilla extract and mix in the semolina, letting it sit for 2-3 minutes to soften slightly.
4
Sift in the flour and baking powder, then fold gently until a soft, slightly crumbly dough forms — do not overwork.
5
Rest the dough for 15 minutes at room temperature so the semolina can hydrate.
6
Divide the dough into 4 equal pieces and shape each into a small domed round or crescent, about 2cm thick.
7
Press one whole almond into the top of each cookie.
8
Bake on the lined sheet for 18-20 minutes until the base is just golden and the top stays pale.
9
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up fully before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 14g14g Sugar White, fine
- 22g22g Semolina
- 28g28g All Purpose Flour, sifted
- 1g1g Baking Powder
- 2g2g Vanilla Extract
- 6g6g Almond, whole, for topping, garnish, 1
