EASY ALMOND ORANGE COOKIES
These melt-in-your mouth cookies feature chopped almonds, almond extract and orange zest. They're pretty, delicious, and perfect for your holiday cookie trays.
Categories Desserts
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly grease baking sheets, or line with parchment paper.
- With an electric mixer, beat butter, sugar, egg and almond extract until creamy.
- In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture. Beat on medium speed until combined. Fold in the chopped almonds and orange zest.
- Drop dough 2 inches apart on prepared cookies sheets. Bake for 8-10 minutes until just set and golden. Transfer to wire racks to cool completely.
- In a medium bowl, whisk together the powdered sugar, almond extract and 2-3 tablespoons of milk. Gradually add more milk, if needed, until glaze reaches desired consistency. Drizzle glaze over cooled cookies, then sprinkle with orange zest.
Nutrition Facts : Calories 181 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 105 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ITALIAN ALMOND-ORANGE COOKIES
Steps:
- In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
- Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
- Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
- When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
- Cover two cookie sheets with parchment paper.
- Place the powdered sugar in a small bowl.
- Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
- Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
- Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
- Bake both together for 15-17 minutes, rotating the pans half way through.
- The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don't go by the feel of the cookie and don't lift off the cookie sheet yet.
- As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
- Store at room temperature in an air-tight container.
Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 13.5 g, Sodium 2.1 mg, Fat 2.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 0 mg
GLAZED ORANGE-ALMOND COOKIES
Enjoy these nutty cookies flavored with orange - a delicious baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 400°F (if using dark or nonstick cookie sheet, heat oven to 375°F). In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 teaspoons orange peel and 1 teaspoon almond extract with electric mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
- Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then dip in topping. Place cookies in miniature paper baking cups if desired.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g
ORANGE ALMOND BISCOTTI II
These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
- In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
- Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g
ALMOND-ORANGE COOKIES
These cookies get tossed in confectioners' sugar and resemble little snowballs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 90 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbs form.
- Cream butter and confectioners' sugar with a mixer on medium speed until light and fluffy. Beat in vanilla seeds and orange zest, then almond mixture. Refrigerate for up to 1 hour.
- Roll dough into 1/2-inch balls. Place on parchment-lined baking sheets, spacing cookies 1 inch apart. Bake until cookies are set and bottoms are light golden brown, 20 to 25 minutes. Let cookies cool on sheets on wire racks. Just before serving, roll in confectioners' sugar.
ORANGE-ALMOND COOKIES
"Tuck these sparkling cookies into colorful cupcake liners and place in a fancy candy box for the perfect hostess gift." From a brand name baking magazine.
Provided by Courtly
Categories Drop Cookies
Time 35m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400. In medium bowl, beat butter, 1/2 cup powdered sugar, 1 1/2 t. orange peel and 1 t. almond extract with mixer on medium speed until smooth. Beat in flour, salt and almonds until well blended.
- Shape dough into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. Bake 7-10 minutes or until edges are lightly browned. Remove from cookie sheets to wire racks. Cool completely, about 30 minutes.
- In small bowl, stir all glaze ingredients, adding enough water to make a pouring consistency. In another small bowl, mix topping ingredients. Dip tops of cookies in glaze, then sprinkle with topping. Place cookies in miniature paper baking cups if desired.
Nutrition Facts : Calories 86, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.6, Carbohydrate 10.8, Fiber 0.3, Sugar 6, Protein 0.9
ALMOND ORANGE COOKIES
Make and share this Almond Orange Cookies recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees fahrenhet.
- Whisk the shortening in a large bowl until light and aerated. Use an electric mixer if possible.
- Gradually beat in the granulated sugar.
- Grate the rind of the orange onto a plate and squeeze juice into a cup. Be careful to remove any seeds from the juice.
- Whisk the eggs, orange rind and orange juice into the shortening mixture and continue for 3 to minutes after combined.
- Sift flour together with baking powder in a separate bowl.
- Stir the flour mixture and almonds into the shortening mixture until it forms a dough.
- Lightly flour a flat surface and roll out the dough until it's about 1/2-inch thick.
- Use a round cookie cutter to cut out 36 round cookies and place them on baking sheets.
- Bake for 10 minutes at 400 degrees F until golden.
- Remove from oven and allow to cool and firm on baking sheets for about 10 minutes.
- Mix confectioner's sugar with cinnamon and sift this mixture evenly over the baked cookies as they cool.
CHINESE ORANGE-ALMOND COOKIES
Make and share this Chinese Orange-Almond Cookies recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly butter 2 cookie sheets.
- Place butter and sugar in mixter bowl and beat until light and fluffy. Add 1 egg and continue beating until completely blended.
- Sift flour, baking soda and salt onto sheet of waxed paper and gradually mix in butter mixture. Add chopped almonds, orange zest, and vanill and mix just until blended.
- Drop dough by rounded teaspoon 1 inch apart onto prepared cookie sheets. Dip thumb in flour and make indentation in center of each cookie.
- Beat remaining egg and lightly brush over each cookie, using pastry brush. Place whole almond in each indentation.
- Bake until cookies are puffed and edges are golden brown, about 12 minutes. Let cool slightly on cookie sheets, then remove to wire racks to cool completely. Store in airtight container.
Nutrition Facts : Calories 92.8, Fat 5.6, SaturatedFat 1.9, Cholesterol 17.1, Sodium 55, Carbohydrate 9.2, Fiber 0.7, Sugar 4.4, Protein 2
LACY ALMOND-ORANGE COOKIES
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, with racks in middle and lower thirds. Line 2 baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g
BIG ALMOND-ORANGE-GINGER COOKIE
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
- Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.
CRISPY ORANGE-ALMOND COOKIES
I like to serve these light crispy cookies with ice cream or sherbet. The recipe is a personal favorite because it came from a good friend.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, orange juice, peel and extract. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
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