Real Baku kurabye

10 servings

60 minutes

Recipe from Taleh Gamidov, chef of the Zafferano restaurant.

Energy value per serving

• Calories: 434.7
• Proteins: 8g
• Fats: 26.9g
• Carbohydrates: 40g

Ingredients

• Butter: 200 g
• Powdered sugar: 100 g
• Egg white: 2 pc
• Salt: 2 g
• Wheat flour: 300 g
• Vanillin: 2 g
• Almond: 200 g
• Apple jam: 150 g

Cooking steps

1. Beat softened butter with vanillin, salt, and powdered sugar with a mixer until fluffy and pale.

   Required ingredients:

   • Butter: 200 g
   • Vanillin: 2 g
   • Salt: 2 g
   • Powdered sugar: 100 g

2. Add egg whites and whip again at the highest speed until fluffy cream.

   Required ingredients:

   • Egg white: 2 pieces

3. Gradually add flour with a spatula, mixing the dough thoroughly each time.

   Required ingredients:

   • Wheat flour: 300 g

4. Transfer the dough to a bag with a serrated nozzle.

5. Line the baking tray with a silicone mat or parchment paper and pipe rosettes of dough (20-30 g each) spaced apart.

6. Make a dent in each rose with a teaspoon or finger. Place a bit of jam inside and decorate with a nut.

   Required ingredients:

   • Apple jam: 150 g
   • Almond: 200 g

7. Bake the kurabie in a preheated oven at 190 degrees for 10–12 minutes. If the oven is not perfect and bakes unevenly, turn the tray 180 degrees a couple of times during the process.

8. Let the cookies cool slightly, sprinkle with powdered sugar. Serve warm or completely cooled.

   Required ingredients:

   • Powdered sugar: 100 g