Bademli Kurabiye

Ingredients for 1 servings:

• 2 eggs
• 750 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 150 g sugar
• 250 g margarine, soft
• 250 g quark or süzme yogurt
• some lemon zest, grated
• 150 ml sunflower oil
• 100 g almonds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Almond pastries

Separate 1 egg, setting aside the yolk. It will be used later for brushing the pastry. Place the egg whites, the second egg, the sugar, and the quark in a large bowl and mix with a spoon until the sugar has dissolved. Add the sunflower oil and continue stirring. Stir in the baking powder, vanilla sugar, and lemon zest, then add small pieces of soft margarine. Once well blended, gradually add the flour and knead until the dough is “earlobe-soft.” Preheat the oven to 180°C (top and bottom heat). Form the dough into balls, flatten them, and place them on a baking sheet lined with baking paper. Whisk the egg yolk and brush the cookies with it. Place an almond in the center of each one. Bake for approximately 20-30 minutes, depending on the desired degree of browning. Once the kurabiye have cooled, it is best to store them in a sealed container. This will keep them fresh longer. Or you can eat them straight away with a glass of hot çay (tea).