Real Baku kurabye
10 servings
60 minutes
Recipe from Taleh Gamidov, chef of the Zafferano restaurant.
1
Beat softened butter with vanillin, salt, and powdered sugar with a mixer until fluffy and pale.
- Butter: 200 g
- Vanillin: 2 g
- Salt: 2 g
- Icing sugar: 100 g
2
Add egg whites and whip again at the highest speed until fluffy cream.
- Egg white: 2 pieces
3
Gradually add flour with a spatula, mixing the dough thoroughly each time.
- 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.
- Apple butter (thick 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.
- Icing sugar: 100 g
