Malatya apricot-kernel cookies
Ingredients
- 1,000 gWheat flour
- 500 gButter
- 500 gPowdered sugar
- 300 gApricot kernel flour
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour43%
- Butter22%
- Powdered sugar22%
- Apricot kernel flour13%
Ingredients by weight, heaviest at the bottom.
Method
Knead the butter, flour, powdered sugar and apricot kernel flour together for 20 minutes until you have a smooth dough as soft as an earlobe.
20 minDivide the dough into pieces of about 300 g and roll them into logs. Cut the logs into small pieces of about 25 g, roll them into balls and place them on a tray.
Bake in an oven preheated to 240 °C for 15 minutes until lightly golden. Cool to room temperature before serving.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 965 (Yeşilyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026