Chewy Orange Almond Cookies Recipe


Nutrition

Cal/Serving: 135
Daily Value: 7%
Servings: 12

Balanced, Low-Sodium
Kidney-Friendly, Dairy-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat6g9%
Saturated1g4%
Trans0g0%
Carbs18g6%
Fiber1g6%
Sugars13g0%
Protein4g8%
Cholesterol47mg16%
Sodium67mg3%
Calcium37mg4%
Magnesium28mg7%
Potassium95mg3%
Iron1mg4%
Zinc0mg3%
Phosphorus75mg11%
Vitamin A77IU2%
Vitamin C3mg5%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg10%
Niacin (B3)1mg3%
Vitamin B60mg2%
Folic Acid (B9)16µg4%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K0µg0%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Dana Gallagher

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.

2.964285
Ratings56

INGREDIENTS

  • 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

DIRECTIONS

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 Details

Servings: 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.



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