Turkish Diamond Cookies (Elmas Kurabiye Recipe)
Classic Turkish diamond cookies with a cocoa dough, sugar-coated crust and soft chocolate center. A simple baked cookie recipe for tea time or guests.
Ingredients
Ingredients
Step-by-Step Method
Preheat oven and prepare tray
Preheat the oven to 175°C top and bottom heat, line a baking tray with parchment paper and set aside.
Mix wet ingredients with sugar
In a large bowl combine butter, egg, oil and powdered sugar, mix with a spatula or whisk until smooth and creamy.
Add dry ingredients and form dough
Stir in cocoa, baking powder and vanilla, then gradually add the flour and knead into a soft, non-sticky cookie dough.
Shape the dough into balls
Pinch off small pieces of dough, slightly smaller than a walnut, and roll each piece into a smooth ball between your palms.
Coat balls in sugar and arrange on tray
Roll each dough ball in granulated sugar to cover all sides, then place them spaced apart on the prepared baking tray.
Press small wells in the centers
Gently press the center of each cookie ball with your finger to form a shallow well, taking care not to flatten too much.
Bake the cookies
Bake in the preheated oven for about 18 minutes until they slightly crack on top and smell fragrant, then remove from the oven.
Let cookies cool and set
Leave the cookies on the tray for a few minutes, they will feel soft at first but will firm up as they cool.
Fill with chocolate and serve
Once completely cooled, spoon chocolate spread into the center wells, sprinkle hazelnuts if you like and serve on a plate.