Selanik Gevreği Recipe

Selanik gevreği is a delicious, crunchy cookie packed with nuts and dried fruit. Its signature crisp texture comes from a two-stage baking process. Although it may look like biscotti at first glance, Selanik gevreği has its own distinctive texture and flavor. It is perfect for serving with tea or coffee and keeps well, making it an ideal treat to have ready in a jar whenever you need something to offer guests.

For this recipe, I used a combination of almonds, hazelnuts, and pistachios. Dried blueberries add a subtly sweet, fruity touch that complements the nuts, while lemon zest brings all the flavors together with a fresh citrus aroma. There are countless ways to customize this recipe using different nuts and dried fruits. Raisins, for example, are a popular alternative to dried blueberries. I particularly like the slight tartness of blueberries, which is why I chose them. You can also replace the lemon zest with orange zest or vanilla.

The most distinctive feature of Selanik gevreği is that it is baked twice. First, the dough is baked as a whole. It is then sliced and baked again to remove most of the remaining moisture, resulting in a crisp texture. The same technique is used in biscotti and cantucci recipes, which is why these three types of biscuits are often confused with one another. However, each has its own dough, flavor, and texture.

How to Make Selanik Gevreği

Place the eggs in a deep mixing bowl. Add the hot water and beat with an electric mixer until the eggs become foamy and increase in volume. This step is important for the final texture, so make sure to whip the eggs thoroughly. The dough relies largely on the air incorporated into the eggs for its rise, which also gives the finished biscuits their fine, airy crumb.

Add the sugar, grated lemon zest, and baking powder, then beat for a few more minutes.

Sift the flour and add it gradually. From this point onward, use a spatula instead of a mixer. Try to preserve as much of the air incorporated into the eggs as possible.

Add the pistachios, almonds, hazelnuts, and dried blueberries. Gently fold them into the mixture with the spatula. Keeping the nuts whole makes the biscuits more attractive and gives them a wonderful texture.

Pour the mixture into a baking pan lined with parchment paper and spread it evenly with a spatula.

Bake in a preheated oven at 180°C (350°F) until the top is nicely golden brown. Do not turn off the oven after the first bake, as the sliced biscuits will need to go back in for a second round.

Remove the baked mixture from the oven and carefully transfer it, together with the parchment paper, onto a cutting board by turning it over. Peel away the parchment paper. If the edges are uneven or overly browned, trim them with a knife.

First, cut the baked slab lengthwise into two pieces. Then slice each piece as thinly and evenly as possible.

Arrange the slices on a baking tray with their cut sides facing upward. Return the tray to the oven and bake again until the biscuits are thoroughly golden and crisp.

Keep a close eye on the biscuits during the final few minutes of the second bake to prevent them from becoming too dark. Once removed from the oven, they will become even crispier as they cool completely.

Tips for Making Selanik Gevreği

Whipping the eggs thoroughly is essential. Since the air incorporated into the eggs is the main factor that helps the dough rise, take your time with this step.

Avoid overmixing the dough after adding the flour. Gently fold the ingredients together with a spatula, using upward motions from the bottom of the bowl, for the best results.

There is no need to roast the nuts beforehand. Raw, unsalted almonds, hazelnuts, and pistachios will toast sufficiently during the two-stage baking process.

The second baking stage is the most important part of the recipe. If you want your biscuits to be truly crunchy, do not cut this stage short. However, keep in mind that they will continue to firm up as they cool after coming out of the oven.

How to Store Selanik Gevreği

Allow the biscuits to cool completely before placing them in an airtight jar or a container with a tight-fitting lid. As long as they are kept away from moisture, they can retain their crunchy texture for a long time.

These biscuits are wonderful served with tea or coffee, but they are also ideal for keeping in a jar for unexpected guests. You will always have a delicious homemade treat ready to serve.

Enjoy!

Enjoy!