Chewy Orange Almond Cookies Recipe
Daily Value: 7%
Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||16µg||4%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen.
- 1 1/4 cups sliced almonds
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 4 tablespoons finely grated orange zest
- 1 teaspoon anise seeds, crushed
- 3 large white eggs, room temperature
- 1/4 teaspoon salt
- 2 teaspoons confectioners' sugar
Heat the oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
In the bowl of a food processor, blend 3 ½ ounces almonds (about 1 cup) with 1 cup of sugar until almonds are finely ground. Transfer the almond mixture to a medium bowl. Stir in flour, orange zest, and crushed anise seeds.
Using an electric mixer, whisk the egg whites, salt, and remaining ¼ 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 ¾ 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.
Recipe DetailsServings: 12
Notes and Substitutions:
Reprinted with permission from The Martha Stewart Living Cookbook by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of Random House, Inc.