LACY ALMOND-ORANGE COOKIES
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g
ORANGE-ALMOND LACE COOKIES
Categories Cookies Citrus Egg Nut Dessert Bake Christmas Orange Almond Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 7
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.)
ALMOND ICEBOX COOKIES
With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by Moira Hodgson
Categories cakes, times classics, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 5
Steps:
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
- Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams
ICEBOX COOKIES
This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. -Chris Paulsen, Glendale, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHINESE RESTAURANT ALMOND COOKIES
It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results.
Provided by Rosina
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
- Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
- Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.9 g, Cholesterol 7.9 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 38.9 mg, Sugar 4.2 g
ORANGE ALMOND COOKIES RECIPE
These Orange Almond Cookies are delicious and crunchy with a wonderful orange perfume.
Provided by Marcellina
Categories Cookies
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 52 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ORANGE, ALMOND AND LAVENDER ICE-BOX COOKIES
Steps:
- In the bowl of an electric mixer combine the butter, sugar, almond extract, orange zest and lavender buds. Cream together allowing the sugar to slightly pulverise the orange zest and lavender to extract as much natural oil as possible. Add the egg and whip to incorporate some air. Add the flour and salt all at once and continue mixing until the dough just comes together. Turn onto a clean counter top and using your hands bring together any remaining bits of flour. Divide the mixture into 4 balls. Again,using your hands, shape each ball into a log. Pour a little of the course sugar on a plate. Roll the log in the course sugar. Wrap each log in plastic wrap and refrigerate until firm, about 2 hours. The biscuits can be made up to this point up to one month in advanace. Continue with the remaining balls of dough. When ready to cook, slice the logs into 1/4-inch thick slices. Arrange on a baking sheet and cook in a preheated oven (375 degrees Farenheit) for 9-11 minutes or until nicely browned around the edges. Allow to cool on the tray for a minute before removing. Serve with a strong espresso or a small glass of Vin Santo.
CRANBERRY ICEBOX COOKIES
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE-ALMOND COOKIES
"Tuck these sparkling cookies into colorful cupcake liners and place in a fancy candy box for the perfect hostess gift." From a brand name baking magazine.
Provided by Courtly
Categories Drop Cookies
Time 35m
Yield 48 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 86, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.6, Carbohydrate 10.8, Fiber 0.3, Sugar 6, Protein 0.9
ORANGE ICEBOX COOKIES
Make and share this Orange Icebox Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT10m
Yield 3 1/2 dozen
Number Of Ingredients 12
Steps:
- in large bowl, cream butter and sugar.add egg and orange rind.mix well.
- sift together flour, salt and baking soda.
- add to creamed mixture --
- on a floured surface, knead dough till smooth --
- shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
- wrap in waxed paper and chill overnight.in refrigerator.
- preheat oven to 375* --
- grease and flour a cookie sheet.
- add food coloring to 1/4 cup granulated sugar.
- to make desired orange color.
- roll dough in colored sugar and slice 1/4" thick.
- arrange on cookie sheet and bake for 10-12 minutes.
- to prepare ICING:.
- mix powdered sugar and orange juice.
- brush cookies with icing --
- let cool.
Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6
ORANGE ALMOND CAKE
I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.
Provided by Vsabhnani
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
- Cut orange into chunks and discard seeds.
- Mix almond flour with 2 tablespoons sugar.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
- Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g
ORANGE ALMOND COOKIES
These gluten free Orange Almond Cookies are made with Almond Flour, Almond Paste, Butter, Sugar, Orange Zest, Salt, and Baking Powder. And Almonds! Plus, a powdered sugar and orange juice glaze.
Provided by Anthony
Categories Desserts
Time 1h40m
Number Of Ingredients 9
Steps:
- stand mixer works best but you can use an electric hand mixer or a combination of a fork, a whisk, and 100lbs of elbow grease. Beat the Almond Paste and Softened Butter to form a homogenous paste. Slowly add the sugar and whip on medium-fast speed until light and fluffy.
- Scrape down sides of mixing bowl with a silicone spatula. Add salt, baking powder, and almond flour. Beat at medium-low speed until combined and the dough pulls from the sides of the bowl.
- Add zest of one large naval orange. Beat until combined. Squeeze and reserve orange juice for the glaze.
- Wrap and refrigerate the orange almond cookie dough for at least 1 hour.
- Preheat oven to 350 and line a cookie sheet with parchment paper. If you cant fit all 20 cookies on one sheet, prep more than one.
- Portion out cookie dough into 1 to 1 1/2 inch balls and place evenly on the cookie sheet. Use your fingers or a fork to flatten cookie dough into flat discs. Press a small portion of sliced almonds into each cookie. Bake for 10-12 minutes per batch or until edges begin to brown.
- Remove the baked cookies from the oven and allow them to cool on the cookie sheet. They will still be very soft when they come out of the oven so this is a critical step.
- Once completely cooled, drizzle cookies with orange glaze.
Nutrition Facts :
ALMOND GINGER COOKIES
Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger., Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie., Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 20mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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