Acıbadem is a traditional Turkish almond cookie with a long history. The name comes from the Turkish words “acı” (bitter) and “badem” (almond), which together translate to “bitter almond,” the key ingredient of this sweet treat.
Acıbadem likely originated in the region around Istanbul during the Ottoman Empire. The cookies were particularly popular in palace kitchens and eventually spread to ordinary households and pastry shops across Turkey. The tradition of baking acıbadem dates back at least to the 18th century.
The main ingredient in the recipe is bitter almonds, which give the cookie its distinctive flavor. The recipe also includes egg whites, sugar, and a small amount of lemon juice or zest to enhance the flavor. Some recipes may also use a touch of almond essence for a more intense aroma. The baked cookies have a crunchy exterior and a slightly moist and chewy interior.
Acıbadem has several close “relatives” in the world of confectionery. Macarons from French cuisine are the best-known relative of acıbadem cookies. Both sweets share the same basic ingredients, but the main difference is that macarons consist of two pieces joined by a sweet filling, whereas acıbadem cookies are standalone. Personally, I find acıbadem very similar to Saint-Émilion macarons. Another close relative is amaretti from Italian cuisine.
In Turkish cuisine, acıbadem cookies are a popular treat served on special occasions, at family gatherings, and especially with traditional Turkish tea or coffee.
In Turkey, many pastry shops and bakeries offer these traditional cookies. I tried them at a bakery in the city of Konya, where one piece cost 35 TRY (0.80 EUR).
Bon appétit!
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