Turkish Almond Cookies Turkish Almond Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

Known as kourabiedes, these melt-in-your-mouth cookies boast an icing sugar coating which makes them resemble little snowballs.

  • Prep time 40 minutes
  • Total time 1 hour & 30 minutes



Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

In food processor, pulse together almonds, flour and salt to form fine flour; set aside.

In stand mixer with paddle attachment, beat together butter, 1/3 cup of the icing sugar, vanilla and rum (if using) on medium speed until fluffy, about 3 minutes; stir in almond mixture.

Roll half the dough by heaping 1 tbsp into 15 balls. Arrange, 1 1/2 inches apart, on prepared pan. Bake, 1 sheet at a time, until light golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Repeat with remaining dough.

Place remaining 1 cup icing sugar in bowl; roll warm cookies in sugar to coat. Place directly on rack to cool completely. Roll again in icing sugar before serving.

Makes 30 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 1 g
  • Sodium 6 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 105
  • Total fat 7 g
  • Potassium 43 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 3
  • Folate 5
  • Calcium 1
  • Vitamin A 4
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Baking & Desserts

Turkish Almond Cookies