Kavala Cookie (Almond Flour Cookie)

Hello Dear Friends,

Kavala Cookie, the 2nd Recipe of the Cookies Week of Kitchen Secrets, is with you. This recipe is from our blog system. Lullaby has prepared. I liked the look so much that I decided to try it at the first opportunity. So many good recipes are shared on the Kitchen Secrets Blog Service that I would try them one by one if I had the opportunity. On this occasion, I would like to congratulate all bloggers for their wonderful posts :)

In the Lullaby recipe, he mentioned that the temperature of the butter and the fat ratio in the almond flour can affect the consistency of the cookies. Absolutely true... I roasted the flour to be used in cookies yesterday, while I was waiting for it to cool down, I got the news that my dinner guest was coming. After cooking and tidying up, there were cookies left. Thus, the flour mixture waited for 1 day, and no matter how much I covered it with a stretch, it became even more dry.

Her original recipe is here. I didn't add any extra almonds and almonds, as I could get it together by adding 1 egg + 2 egg whites. Since there were differences between our cup sizes, there were also weight differences, but in the end, it was a pretty good cookie.

You can get almond powder from markets selling cake materials and online. Just do a little search on Google.

Note: About 50 cookies come out of this dough, of course, this amount may increase or decrease depending on the fullness and size of the moon shape you will give.

Yours

Ingredients for Kavala Cookies (Almond Flour Cookies) Recipe

• 3 glasses of flour (300 gr.)
• 2 cups of almond powder (180 gr.)
• 1 cup of powdered sugar (115 gr.)
• 130 gr. butter (at room temperature)
• 1 teaspoon vanilla
• 1 egg + 2 egg whites (Egg white is used if the dough does not come together)
• 1 teaspoon baking powder

For the above:

• Half a cup of powdered sugar

How to Make Kavala Cookie (Almond Flour Cookie) Recipe?

1. Take the flour and almond powder in a large Teflon frying pan or saucepan and fry them on medium heat, stirring constantly, until the smell of flour comes out and the color turns slightly darker. (Approximately 10-12 minutes.)
2. Transfer the flour mixture to another bowl to cool, wait until it reaches room temperature.
3. Beat 1 cup of powdered sugar, butter, vanilla, egg and baking powder with a mixer for 2 minutes.
4. Add the flour and almond powder mixture that comes to room temperature to the mixture that has a homogeneous consistency. After kneading for 1-2 minutes, take it to the kitchen counter and knead until the material comes together.
5. The consistency of the dough may change depending on the oil content of the almond powder, the temperature of the butter and the size of the egg. If it is difficult to collect, add 1-2 egg whites into it, if it is soft, add a little flour and collect it.
6. Rest the gathered dough for 10 minutes. Roll out the rested dough to a thickness of 1 cm with the help of a rolling pin.
7. Cut with a half-moon cutter. (a circle mold is enough for this)
8. Bake the cookies on a baking tray lined with greaseproof paper for approximately 175-20 minutes in a preheated 25 degree oven. (by checking after 15 minutes)
9. 5 minutes after they come out of the oven, sprinkle the remaining powdered sugar on the cookies to cover all sides.