This is the last recipe in A! One down, twenty five to go. It’s been fun so far! And it’s about to get a lot more fun, cause Shekerbura is delicious. I’ve adapted it a little bit, substituting ground hazelnuts for almond meal, changing the filling, and putting almond meal in unheard of places, but other than those drastic changes, it’s completely authentic! Ha.
1 cup all-purpose flour
6 tablespoons cold butter
2 tablespoons water (not shown)
½ cup and 2 tablespoons almond meal
3 tablespoons sugar
1 tablespoon ground cardamom
2 teaspoons cold water (not shown)
½ cup chopped cherries
Preheat your oven to 425 F
Let’s start by making the dough! Measure the flour, sugar and ½ cup of the almond meal into a bowl,
and using two forks, knives, or a pastry cutter, cut the cold butter in.
In a separate bowl, whisk together the egg and water. This is somewhat similar to making scones/biscuits (the American fluffy, light ones), but it gets different/awesome once you get to the filling. Once the butter is all cut in, pour in the egg/water mixture,
and need it with your hands until it comes together in a smooth ball.
This might take a little while, but keep at it! Once it’s not overly sticky or dry, roll it into a cylinder and cut it into 4 equal pieces.
Refrigerate this for a couple of hours. Meanwhile, make the filling! Mix together the cherries, cardamom, almond meal, and 2 teaspoons of the water.
Once the dough is nice and chilled, take one of the pieces, and roll it into a circle on a floured board. Plop a bit of the filling in, and fold it into a half moon shape, crimping the edges.
Now, you could make elaborately, gorgeously folded edges, or you could crimp them with a fork. Ha. Do the same with the rest,
and then pop them in the oven for 25 minutes. These are great with tea and a sprinkle (or ten) of powdered sugar!
Here’s the full recipe, with ingredients and instructions: Azerbaijan