Kurabye Baku
10 servings
60 minutes
Baku kurabie is a classic Azerbaijani cookie known for its delicate texture and rich buttery flavor. Its history is rooted in the traditions of Eastern cuisine, where simple ingredients are transformed into true masterpieces. The slightly sweet and crumbly shortcrust pastry is complemented by fragrant vanilla and adorned with chocolate drops and jam, creating a harmony of flavors. These cookies are perfect with tea or coffee, and their fragility and rich taste make them a favorite treat at holidays and family gatherings. Elegant shapes are formed using a pastry bag, and the preparation process allows one to immerse in a cozy home atmosphere. Baku kurabie is not just baked goods but part of Azerbaijan's culinary heritage that delights with its simplicity and sophistication.
1
Beat the butter with powdered sugar until creamy. Add the egg whites one at a time, continuing to beat. Add vanilla and sifted flour. Mix until smooth.
- Butter: 300 g
- Powdered sugar: 150 g
- Egg white: 3 pieces
- Vanilla: pinch
- Wheat flour: 450 g
2
Fill a pastry bag with a nozzle (snowflake or star) with dough and pipe our future cookies onto a baking sheet lined with parchment paper. The dough is stiff and hard to pipe. If the dough is too thick, it can be thinned with a little milk, but not too much. It doesn't affect the taste.
- Butter: 300 g
- Wheat flour: 450 g
3
Make a dent in the center of the cookie with your finger and squeeze jam from a pastry bag with a nozzle (narrow tube).
- Jam: 50 g
4
Bake until golden brown.
- Chocolate drops: 30 g