Bitter almond biscuit is a traditional Turkish delight that is made with bitter almonds, sugar and egg whites. The result is a delightful macaroon infused with the pleasant flavor of almonds and a consistency that is light and chewy. This wonderful recipe is a great compliment for coffee or tea or as a light after dinner treat.
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Step by Step method
- Place all of your ingredients in a medium sized pot and heat over a medium heat stirring constantly to prevent boiling.
- The mixture should be warm but not hot. do not allow the mixture to reach a boil. ( cook for 10-12 minutes)
- Move the pan away from the heat.
- Pour lemon juice on a clean heat proof surface.
- Pour the dough over the lemon. spread and collect constantly using a spatula to cool the dough down.
- Preheat the oven to (130 c).
- Transfer to pastry bag. Pipe mounds onto the baking sheet. Making about 24 cookies.
- Bake for 30 minutes.
- Raise the temprature to (150 c) and bake for 10-12 minutes.
- Once baking is completed remove cookies and allow them to cool before serving.
- Arrange cooled cookies on a decorative serving plate.
- Send us photos of your cookies and tell us how do they taste.
Tips & variations
If the mixture is too dry for piping, add a teaspoon or two of egg whites.
If the mixture is too runny, add almond flour. When dropped, the cookies should not spread on the baking sheet easily.
When you take the tray out of the oven, taking the baking sheet off the hot tray so the cookies do not continue baking.
Take care not to open the oven door while the cookies are baking. If the door is opened the cookies will droop.