Cookies with Turkish delight and almonds

Name: Cookies with Turkish delight and almonds - Geta M.
Ingredients: 3 eggs 3 cups of oil 3 cups of sugar lemon zest vanilla essence flour as needed almonds and pieces of colored Turkish delight a pinch of salt

Dessert - Cookies with Turkish delight and almonds by Geta M. - Recipia

On weekends, when I feel like making something quick and having snacks on the table all day, I turn to these cookies with Turkish delight and almonds. They are made without a mixer, no complicated procedures, and I usually have everything I need already at home. You get a lot from one batch, and I've never had any issues with them, regardless of the type of oven or the ingredients on hand. Quick Info Total Time: about 35-40 minutes Preparation Time: 20-25 minutes Baking Time: 15 minutes (depending on the oven) Yield: about 60 pieces Difficulty: easy Recipe Type: homemade cookies, quick dessert, suitable for weekends or holidays Ingredients 3 eggs 3 cups of sugar (I use a 150 g cup) 3 cups of oil (same cup, 150 g) grated lemon zest vanilla extract flour as needed (until you get a thick dough, I’ve never measured exactly) colored Turkish delight, cut into small pieces whole or halved almonds a pinch of salt Instructions 1. Crack the eggs into a large bowl. Sprinkle in a pinch of salt and mix with a spoon just enough to break the yolks. 2. Add the sugar, oil, grated lemon zest, and vanilla extract. Mix the ingredients with a spoon for about 5 minutes, until the mixture comes together and the sugar starts to dissolve. 3. Gradually add the flour, a little at a time. Mix after each addition. Continue until the dough becomes thick enough to be shaped with a spoon. It shouldn't be as hard as cookie dough, but it shouldn't be runny either. It should be a dense and sticky dough. 4. Line a baking tray with parchment paper. Wet a spoon in cold water. Scoop some dough and place small mounds on the tray, leaving space between them as they spread while baking. 5. On each mound, place a piece of Turkish delight and an almond (or half, depending on size). 6. Put the tray in the preheated oven at 180°C, on the middle rack. Baking takes about 15 minutes, but I watch for the edges to turn slightly golden. Don't leave them in too long, as they will harden too much when cooling. 7. Take them out of the oven. They are quite soft right away, but in 15-20 minutes, they will harden and become crunchy on the outside. Why I Make This Recipe Often These cookies are handy anytime because they don’t require special ingredients and are quick to make. You get a lot, so there’s enough for everyone. They are great with coffee, for packing, or just for snacking. You don’t need many dishes or special utensils. Tips and Variations Tips - If the dough seems too soft and doesn’t hold its shape, gradually add more flour. - While baking, don’t leave them in too long, just until they are lightly colored around the edges. - Occasionally wet the spoon to prevent the dough from sticking. Substitutions - The Turkish delight and almonds can be swapped with whatever you have on hand: raisins, walnuts, peanuts, dried cranberries. - For flavor, you can use just lemon zest or just vanilla extract, depending on your preference. Variations - Instead of almonds, you can use walnut pieces or pistachios. - If you want a different color, you can use pieces of Turkish delight with different flavors or even candied fruits. - For a different texture, some people prefer to add 1-2 tablespoons of yogurt or milk, but I stick to the classic recipe. Serving Ideas - They go well with coffee or tea. - They can be placed in a nice box and given as a gift. - They pair nicely with yogurt or cold milk, especially for kids. Frequently Asked Questions 1. What type of flour do I use for this recipe? Regular wheat flour, type 000. No baking powder is needed. 2. Can I use less sugar? Yes, if you don’t want them too sweet, reduce by half a cup. The mixture won’t change significantly. 3. Can they be made without eggs? I haven’t tried, but it might work with an egg substitute (mashed banana or thick yogurt), though the texture will be slightly different. 4. How do I cut the Turkish delight without it sticking? Dust the pieces of Turkish delight with a little flour so they don’t stick to the knife. 5. What can I do if I added too much flour and the dough is too hard? Add 2-3 tablespoons of oil or a tablespoon of milk and mix until it becomes pliable again. Nutritional Values The values are approximate for 1 cookie (out of 60 pieces): Energy: about 80-90 kcal Protein: 0.8 g Carbohydrates: 8-9 g Fats: 5-6 g Values may vary depending on the type of Turkish delight, whether you use almonds or nuts, and the exact amount of flour. They don’t contain many fibers but are energizing. Storage and Reheating They keep well in a closed container at room temperature for 4-5 days. I don’t recommend reheating them, as they will become harder. If left exposed to air, they will harden quite a bit, so it’s better to keep them covered. If after a few days they seem too crunchy, you can leave them for a few hours in a well-sealed plastic bag to soften the texture.

Preparation

In a bowl, we crack the eggs and mix them a little with a pinch of salt; we add the oil, sugar, and spices, and stir with a spoon for about 5 minutes. We start adding the flour gradually until we obtain a stiff dough. Using a spoon moistened with water, we place small mounds of the mixture on a baking tray lined with parchment paper, leaving a little space between them, as they will spread while baking. We put a piece of Turkish delight and an almond on each one. Bake for about 15 minutes - depending on the oven - they will lightly color at the edges when ready. They are quite tender when they come out of the oven, then they harden - becoming crunchy. I ended up with about 60 pieces. Instead of Turkish delight and almonds, you can use either raisins or walnut pieces... it depends on what you have on hand... they are good anyway :) I used a cup of about 150 grams - the same cup for sugar and for oil.

Cookies with Turkish delight and almonds

Preparation

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