Almond Orange Cookies Recipes

Steps:

• Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
• Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
• Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
• With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
• In the bowl of a food processor, blend 3 1/2 ounces almonds (about 1 cup) with a cup sugar until almonds are finely ground. Transfer almond mixture to a medium bowl. Stir in flour, orange zest, and crushed anise seeds.
• Using an electric mixer, whisk egg whites, salt, and remaining 1/4 cup sugar to soft glossy peaks. Fold egg-white mixture into dry ingredients until just blended.
• Spoon level tablespoons of batter 2 inches apart on prepared baking sheets. Using remaining 3/4 ounce almonds, arrange 3 sliced almonds on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along edges, about 12 minutes. Cool slightly before removing from sheets with a spatula.

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.

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
• Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
• Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
• Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

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.

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

Steps:

• Preheat the oven to 375 degrees F.
• Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool.
• Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.
• In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture.
• Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie.
• Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.

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.

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.

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.

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.

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.