Orange Almond Lace Cookies Recipes

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.

ORANGE LACE COOKIES

Steps:

• Preheat oven to 350 degrees. Place a Silpat (a nonstick baking mat), or parchment paper, on a baking sheet; set aside. Combine corn syrup, sugar, butter, and Cointreau in a small saucepan set over low heat; stir until butter melts. Remove from heat. Add flour, orange zest, and salt; stir until combined.
• Drop heaping teaspoons of batter onto prepared baking sheet, about 2 1/2 inches apart. Place sheet in oven; bake until cookies spread out, bubble, and turn golden brown, about 14 minutes. Remove from oven, and let stand until cookies firm slightly, about 4 minutes. Using a spatula, remove cookies from sheet; place on a wire rack, and let cool until crisp. Repeat until all batter has been used, stirring batter in between batches. Cool cookies completely.

GLAZED ORANGE-ALMOND COOKIES

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.

ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F and generously grease 2 large baking sheets.
• Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
• Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

ORANGE-ALMOND LACE COOKIES

Steps:

• Preheat oven to 325°F.
• Line large baking sheet with parchment paper.
• Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted.
• Remove from heat.
• Stir in nuts, sugar, flour, orange peel and salt; then stir in egg.
• Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
• Bake cookies until lacy and golden brown, about 15 minutes.
• Gently slide parchment paper with cookies onto rack; cool completely.
• Transfer cookies to paper towels.
• Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.
• (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.).

ORANGE ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F. In a baking pan toast almonds in one layer in middle of oven until golden, about 10 minutes.
• In a 1- to 1 1/2-quart heavy saucepan bring orange juice, sugar, and butter to a boil over moderate heat, stirring, and boil about 5 minutes or until mixture is thick and bubbles are tan-colored. Remove pan from heat and stir in almonds, zest, flour, vinegar, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
• To form and bake lace cookies:
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.