Kavala Almond Cookies Recipe

Kavala Cookie has a unique preparation stage that distinguishes it from other cookies. As in normal cookies, flour is not mixed with other necessary ingredients and dough is not made. First, the flour is roasted softly, it gets its unique smell. The preparation phase then begins.

Let me warn you from the beginning, it's a bit of a tedious recipe. But rest assured it will be worth it. Since it is made with a different technique, I will try to share the points you need to pay attention to as much as I can.

Let's start with the almonds. You should definitely use raw almonds. Roasted almonds sold in the market will not be suitable for this cookie because they are salty. 2 cups of almonds are about 200 g. This information will make your job easier when purchasing. You should use the almonds as large pieces as possible. But if you use the whole in half, the dough will not come together. So I cut half of it big and cut the other half in half with a knife. I got very successful results. 1 minute before the almonds flour. I roasted them alone until they were a little better roasted than flour.

Then I added the flour. Instead of using constant heat while roasting the flour, you should constantly play with the heat. For example, when you increase it a little and start to brown, you should reduce it completely and mix the flour quickly. You shouldn't mix it all the time. If you stir constantly, the flour heat source does not have time to come into contact with the pan and therefore cannot be roasted. The flour does not need to be completely roasted, it is enough for you to start smelling the roasted flour. Depending on the type of flour, its color may turn yellow or may not change, do not expect the color to change. After combining with liquid ingredients, its color will turn into dark brown. Roasting time is about 8-10 minutes. progress. During this time, never leave your head, always keep your hand on the spatula and the spatula in the flour. But don't mix it all the time. Mix one round, wait for 5 seconds and mix again.

It takes about 1-1.5 hours for the flour to cool, so don't hurry and start kneading the dough before it gets cold.

Butter must be at room temperature. Butter at room temperature is soft butter with the consistency of chocolate cream for breakfast. If you use butter that you bought from the fridge or that you have not kept outside long enough, you will not be able to gather the dough. On the contrary, if you use melted butter, you cannot gather the dough. Since the flour is roasted, the dough is very suitable for separating one by one, a small mistake in butter or the "oh my dear" approach will waste both your effort and material.

If your eggs are small, you can use 4 egg whites. The amount is important because the thing that holds the dough together is the egg white after the butter. Add 3 egg whites first, add another if you can't get the dough together.

You don't need to sprinkle flour on the counter while rolling out the dough, it doesn't stick because the dough is quite oily. When cutting, I think if you can, use a cookie cutter. Since the edges of the glass are not thin enough, it will distribute the dough in the places corresponding to the thick almonds. Even though the cookie mold corresponds to the almond, it can cut the almond when you press it.

You can sprinkle the icing sugar as soon as you take the cookies out of the oven, because it is baked at 180 degrees, it does not melt the icing sugar. It sticks better with powdered sugar as it comes together in the heat.

Finally, its full taste comes after it has completely cooled, please do not write comments on my ingredients by tasting it while it is hot and without sprinkling powdered sugar.

Enjoy the recipe...

Bon appetit...