Hi friends! I’m so excited to share this fun and festive recipe Mince Pie “içi dolu” Kurabiye. These are buttery, crumbly cookies filled with sweet mincemeat, wrapped in a golden dough, and covered in snowy icing sugar. They’re like little surprise gifts! My family always asks for these during the holidays. They’re a twist on a classic mince pie, but with a soft cookie outside. Let’s make them together!
Method
Preheat and Roast the Almonds
Start by preheating your oven to 170°C fan. While the oven is heating up, line one large baking tray with baking paper. Spread the almonds out evenly on this tray and place them in the oven to roast for 8–10 minutes, or until they turn a light golden color and smell toasty. Once done, take them out of the oven and let them cool completely. You’ll need the same tray for baking later, so keep the paper on it. Also, go ahead and line a second tray with baking paper too these cookies are large and need space to bake properly.
Mix the Dough
In a mixing bowl, use an electric whisk to beat the softened butter and 125g of icing sugar. Whisk for a few minutes until the mixture becomes pale, light, and fluffy. Then add the egg yolks and beat again until everything is smooth. Now pour in the rose water and vanilla extract, and mix again briefly. Finally, sprinkle in the cinnamon and baking powder, making sure everything is evenly combined. Your dough will start to smell delicious and festive already!
Add Almonds and Flour
Once the roasted almonds have cooled, place them in a food processor and pulse a few times. You don’t want a fine powder aim for a mix of small pieces and a few larger chunks. This adds crunch and texture to the cookies. Tip the chopped almonds into the dough, followed by the plain flour. Use your hands to gently bring everything together. The dough might feel a little sticky, but that’s exactly what you want it means the cookies will turn out rich and crumbly once baked.
Shape the Kurabiye
Take a piece of dough that’s just a bit bigger than a golf ball and place it in your palm. Gently flatten it to create a small round disk. Then, add 1 teaspoon of mincemeat right in the center. Carefully bring the edges of the dough up and around the filling, pinching to seal it shut so no filling leaks out during baking. If you need to, use a little extra dough to patch any thin spots. Gently shape the sealed cookie into an oval, slightly pointy at the ends. Place it on one of the baking trays. Repeat this process until all 12 kurabiye are shaped and ready.
Bake
Place the trays into your preheated oven and bake for 18–20 minutes. Keep an eye on them they should look very lightly golden but not browned. When they’re done, remove the trays from the oven. The kurabiye will still be soft and fragile, so don’t move them yet. Let them cool on the tray completely before you touch them.
Coat in Sugar
Once the kurabiye are fully cooled, fill a large tray or bowl with about 200g of icing sugar. One at a time, gently roll each cookie in the sugar, coating it well on all sides. The sugar sticks best when the kurabiye are cool and dry. After coating, arrange them on a serving plate or wrap them up in little gift boxes or paper these make amazing presents!
Necessary Tools
- 2 large baking trays
- Baking paper
- Food processor
- Mixing bowl
- Electric whisk
- Spoon and measuring spoons
- Your hands!
Mince Pie Kurabiye
Cuisine: MediterraneanDifficulty: Easy12
servings30
minutes20
minutes50
minutesIngredients
150g almonds
250g unsalted butter, softened
125g icing sugar (plus 200g more for coating)
2 egg yolks
2 tbsp rose water
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp baking powder
420g plain flour
150g mincemeat
Directions
- Preheat your oven to 170°C fan.
Line one tray with baking paper. Roast the almonds for 8–10 minutes until golden. Take them out and let them cool. Keep the oven on and line another tray since the cookies are big. - Mix the dough.
Use an electric whisk to beat the butter and 125g icing sugar until it’s pale and fluffy. Add the egg yolks and mix again. Now add rose water, vanilla, cinnamon, and baking powder. Mix it all in. - Add almonds and flour.
Chop the roasted almonds in a food processor. Don’t make them too fine some chunks are good! Mix them into the dough with the flour. Use your hands to bring the dough together. It will feel sticky, but that’s perfect. - Shape the kurabiye.
Take dough a bit bigger than a golf ball. Flatten it in your hand. Add 1 tsp of mincemeat in the center. Fold the dough around it and seal it well so nothing leaks out. Shape it into an oval and place it on the tray. Do this 11 more times. - Bake.
Bake for 18–20 minutes. They should look slightly golden. They’ll still be soft, so don’t move them right away. Let them cool on the tray. - Coat in sugar.
Once cool, roll them in a tray filled with 200g icing sugar. Coat them well and serve on a pretty plate or wrap them up to give as gifts!
Notes
- Don’t grind the almonds too fine some chunks make the texture better.
- Make sure to seal the dough tightly around the mincemeat or it may leak.
- Let the cookies cool fully before coating them in sugar, or the sugar will melt.
Serving Suggestions
- Perfect with a warm cup of tea or hot chocolate.
- Serve after dinner for a sweet holiday treat.
- Wrap them in wax paper and ribbon to gift to friends and neighbors.
Fun Fact
The word “kurabiye” means cookie in Turkish! And “içi dolu” means “filled inside.” These cookies are packed with delicious surprises just like the name says!
Conclusion
Mince Pie Kurabiye is one of those cookies that feels like a cozy hug. They look fancy but are really fun and easy to make. The mix of buttery dough and fruity filling makes them a favorite in my house. Try them once, and I bet you’ll make them every holiday too!
