Un Kurabiyesi is a shortbread-type Turkish flour cookie, usually made with flour, butter, ground almonds, sugar, and a hint of vanilla. They come together effortlessly and have a light, crumbly texture that melts in your mouth.
What makes these buttery cookies special is the minimal effort needed to achieve such a great result. There’s no egg or rising agent, which gives them their signature shortbread-like crumble. Plus, they pair perfectly with Turkish tea - Cay or Turkish coffee.
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Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Butter - You need softened unsalted butter for this recipe. Bring your butter to room temperature for a couple of hours (depending on the room temperature) until it is soft. It needs to be soft, not melted!
- Flour - Plain, also known as all-purpose flour.
- Corn starch - It helps give that melt-in-your-mouth texture. If you skip it, cookies may turn denser. You can substitute it with wheat starch.
- Icing Sugar - It contains a tiny bit of cornstarch and has a powdery consistency, which gives the cookies a more crumbly texture.
- Ground hazelnuts - You can use either ground hazelnuts or almonds, depending on their availability.
- Vanilla paste - I prefer using organic vanilla bean paste or extract for a rich, flavorful vanilla taste.
How to Make Un Kurabiyesi - Turkish Flour Cookies
Start by bringing your butter to room temperature so it mixes easily. In your bowl, beat the softened butter and icing sugar together until the mixture is smooth and light. You can use a food processor on medium speed at this stage or use a hand whisk.
Then add the vanilla extract and mix briefly. Sift the flour, cornstarch and salt into the bowl. Add the ground nuts, then mix gently until the dough comes together. You want it smooth, cohesive, but not overly kneaded. Too much kneading can result in a tougher texture.
Divide the dough into three equal pieces, and roll them into ropes. Lightly press with a fork to make little fork marks on each rope, then cut each rope into 10 equal pieces.
Place them on a parchment-lined tray with some space between. If your dough is very soft or warm, place the tray in the fridge for 15-20 minutes to help prevent excessive spreading.
Preheat your oven to about 160 °C (320 °F) for a fan oven or 175 °C (350 °F) for a conventional oven. Bake for approximately 15-20 minutes, until the edges are just set but the centre still looks pale.
The cookies should stay light-coloured; they don’t need to get golden-brown. Over-baking will dry them out and change their delicate crumb. As soon as the cookies come out of the oven, dust them with powdered sugar (this helps the sugar stick while the heat is still present). Then place them on a cooling rack and allow them to cool completely.
Once fully cool, you can dust again for extra effect if you like. Cooling thoroughly is important because, as they cool, they settle into their signature crumbly texture.
Recipe Tips From the Chef
- If your kitchen is warm or the butter is very soft, chill the shaped cookies briefly before baking to avoid spreading.
- Cornstarch (or wheat starch) helps give that melt-in-your-mouth texture; if you skip it, cookies may turn denser.
- Use good-quality unsalted butter for a richer flavour. Some recipes use a mix of butter and oil or margarine; you can experiment, but expect texture changes.
- Watch your baking time carefully: remove the cookies while they still look light. They will firm up as they cool.
- Store in an airtight container once completely cool to maintain texture; moisture ruins the crumbly feel.
Storage Instructions
Once the cookies are fully cool, store them in an airtight container in a dry place. They keep best for around 7-10 days. If you live in a humid area, consider adding a piece of parchment paper between the layers to absorb moisture.
For longer storage, you can freeze the cookies. Place them in a freezer-safe container with parchment between layers; when you’re ready to eat them, leave them at room temperature for about 30 minutes. If they’ve softened slightly, you can place them in a low-temperature oven (120 °C / 250 °F) for 5 minutes to restore some crispness.
Serving Ideas
These cookies are very flexible and suitable for many occasions:
- Serve alongside Turkish tea (çay), Salep - Turkish Hot Milk Drink(Sahlab), or strong coffee; the mild sweetness pairs beautifully.
- Give as a homemade gift: stack a dozen in a pretty tin or tie a ribbon around a stack.
- Bring them to a gathering or afternoon visitor; they travel well and maintain their texture if stored correctly.
- Pair with fresh fruit, jam, or a small square of dark chocolate for contrast.
- Use them as part of a cookie platter at holidays or family celebrations; they’re simple and always popular.
Recipe FAQs
Yes, you can form the log or balls of dough, wrap them in cling film, and freeze for up to a month. When ready to bake, cut or shape part of the dough and bake straight from frozen (you may need to add 2-3 extra minutes to baking time).
The starch helps absorb extra moisture and gives a finer, crumbly “melt-in-your-mouth” texture. If you skip it, you will likely end up with denser cookies that don’t have the same light crumble.
This usually happens if the dough was over-baked or the cookies were stored while still warm. Ensure you remove them when they’re pale, not golden brown, and cool them completely before storing in an airtight container in a dry place. If your area is humid, add a piece of dry parchment to absorb moisture.
Related Recipes
For more delicious cookie recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these buttery Un Kurabiyesi - Turkish Flour Cookies as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Un Kurabiyesi - Turkish Flour Cookies
Equipment
Ingredients
- 250 g unsalted butter (softened at room temperature)
- 50 g starch
- 300 g plain flour
- 125 g icing sugar (plus extra for dusting)
- 1 teaspoon vanilla bean paste or extract
- 70 g ground almonds or hazelnuts
- pinch of salt
Instructions
- Start by bringing your butter to room temperature so it mixes easily.
- In your bowl, beat the softened butter and icing sugar together until the mixture is smooth and light. You can use a food processor on medium speed at this stage or use a hand whisk.
- Then add the vanilla extract and mix briefly.
- Sift the flour, cornstarch and salt into the bowl. Add the ground nuts, then mix gently until the dough comes together. You want it smooth, cohesive, but not overly kneaded. Too much kneading can result in a tougher texture.
- Divide the dough into three equal pieces, and roll them into ropes.
- Lightly press with a fork to make little fork marks on each rope, then cut each rope into 10 equal pieces.
- Place them on a parchment-lined tray with some space between.
- If your dough is very soft or warm, place the tray in the fridge for 15-20 minutes to help prevent excessive spreading.
- Preheat your oven to about 160 °C (320 °F) for a fan-oven or 175 °C (350 °F) for a conventional oven.
- Bake for approximately 15-20 minutes, until the edges are just set but the centre still looks pale.
- The cookies should stay light-coloured; they don’t need to get golden-brown. Over-baking will dry them out and change their delicate crumb.
- As soon as the cookies come out of the oven, dust them with powdered sugar (this helps the sugar stick while the heat is still present). Then place them on a cooling rack and allow them to cool completely.
- Once fully cool, you can dust again for extra effect if you like. Cooling fully is important because, as they cool, they settle into their signature crumbly texture.
Notes
- If your kitchen is warm or the butter is very soft, chill the shaped cookies briefly before baking to avoid spreading.
- Cornstarch (or wheat starch) helps give that melt-in-your-mouth texture; if you skip it, cookies may turn denser.
- Use good-quality unsalted butter for a richer flavour. Some recipes use a mix of butter and oil or margarine; you can experiment, but expect texture changes.
- Watch your baking time carefully: remove the cookies while they still look light. They will firm up as they cool.
- Store in an airtight container once completely cool to maintain texture; moisture ruins the crumbly feel.
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