Crunchy Orange Almond Cookies Nzuddi Food

ORANGE ALMOND COOKIES RECIPE

Steps:

• Preheat oven to375°F/190°C.
• Spread almond on a baking tray and toast for 15 minutes, stirring half way through. Almonds will be golden brown. Allow to cool.
• Keep aside 36 almonds. Using a food processor grind the almonds to a coarse powder.
• Tip ground almond into a mixing bowl and combine with flour, baking soda and baking powder.
• Cream butter and sugar in food processor for 20 seconds. Add egg and process to combine. Then add orange rind, orange juice, vanilla and salt, process until just combined.
• Scrape butter/sugar mixture into almond/flour and stir until well combined. It may help to get your hands in to mix well.
• Divide mixture into three equal portions. Pinch off 12 tablespoons size pieces of dough from one portion. Roll into a ball, flatten then with fingers for into a squarish shape. Place onto baking paper lined tray. Press an almond into the middle of each.
• Repeat for remaining two portions of dough.
• Bake cookies for 25-30 minutes. Allow to cool 5 minutes on tray then place on cooling rack. Cookies will become very crunchy as they cool.

CRISPY ORANGE-ALMOND COOKIES

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.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ORANGE-ALMOND COOKIES

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.