BEST Melt-in-Your-Mouth Almond Cookies ✨ Perfect Crescent Shortbread Recipe (Kavala Kurabiyesi Techn

Описание: Welcome to Culinary Compass! Today, we are tackling a beloved classic: the delicate, melt-in-your-mouth almond crescent cookies, often known traditionally as Kavala Kurabiyesi. This recipe, requested by a valued follower, focuses on achieving that perfect crumbly texture without the cookies spreading or falling apart—a key Professional Cooking Technique!

We dive deep into the Food Science behind these beautiful shortbread treats, starting with the crucial step of toasting the flour and raw almonds until they develop a rich, nutty aroma. We share expert tips, like using a combination of butter, oil, and cornstarch for superior texture, and emphasize the critical importance of baking the dough in a preheated, hot oven to ensure structural integrity and zero spread. Achieving the right shortbread dough consistency—neither too hard nor too soft—is essential for this Gourmet result.

Whether you're new to baking or on a journey of Culinary Education, follow along for step-by-step guidance on rolling and shaping these elegant crescents. Remember to check out the full ingredient list and instructions below. If you loved this recipe, please hit the like button and subscribe for more gourmet baking tutorials!

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*FULL RECIPE: SELENIC CAVALA ALMOND COOKIES*

*INGREDIENTS:*

For the Toasted Mix:
1 cup Flour
1 tea glass Raw Almonds (finely chopped)

For the Dough:
250g Butter
1 tea glass Vegetable Oil
2 tea glasses Flour (initial addition)
1 cup Powdered Sugar
1 cup Cornstarch (or Wheat Starch)
1 packet Baking Powder
Approx. 4.5 cups Total Flour (adjust based on consistency)

For Finishing:
Extra Powdered Sugar

*INSTRUCTIONS:*
1. Toast 1 cup flour and chopped almonds until the flour changes color and its aroma comes out. Cool completely.
2. In a mixing bowl, combine butter and oil. Slowly incorporate the initial flour, powdered sugar, and cornstarch. Knead slowly.
3. Gradually add the remaining flour and the baking powder, continuing to knead until a non-sticky, soft shortbread consistency is reached.
4. Fold in the cooled toasted flour and almond mixture. Knead until just combined.
5. Roll the dough out thinly (or slightly thicker, if preferred) between two sheets of parchment paper.
6. Use a tea glass (or water glass for larger cookies) to cut rounds, then use the glass again to cut a second piece out, creating the crescent moon shape.
7. Place cookies on a baking sheet lined with parchment paper. Bake in a preheated 180°C (350°F) oven until they lightly turn pink (do not overbake).
8. Ensure cookies are completely cooled before dusting generously with powdered sugar.
9. Enjoy!