Time 1h25m Number Of Ingredients 7 Steps:
In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth. Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined. Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning. When ready to bake, preheat oven to 325 degrees F with two racks in top two positions. Cover two cookie sheets with parchment paper. Place the powdered sugar in a small bowl. Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces. Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces. Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray. Bake both together for 15-17 minutes, rotating the pans half way through. The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don’t go by the feel of the cookie and don’t lift off the cookie sheet yet. As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center. Store at room temperature in an air-tight container.
Yield Makes 2 dozen Number Of Ingredients 8 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.
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.
Time 25m Yield 6-1/2 dozen. Number Of Ingredients 10 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.
Time 1h15m Yield 30 to 36 cookies Number Of Ingredients 8 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.
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.
Time 46m Yield 24 cookies, 12 serving(s) Number Of Ingredients 5 Steps:
Mix all ingredients together. Roll into 1 1/4 inch balls. place 3 inches apart on a cookie sheet. Flatten to 1/4 inch with a glass dipped in sugar. Bake at 350 for 12 minutes. Let cool 1 minute on pan before removing to a wire rack.
Time 25m Yield 39 Number Of Ingredients 10 Steps:
In a mixing bowl, cream shortening and sugars. Beat in egg, orange juice, peel and extract. Combine flour and baking soda; gradually add to the creamed mixture. Stir in almonds. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Time 35m Yield 5 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; 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; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners’ sugar.
Time 1h20m Yield 48 Number Of Ingredients 12 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.
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.
Yield Makes about 48 cookies Number Of Ingredients 7 Steps:
Preheat oven to 350°F. In a baking pan toast almonds in one layer in middle of oven until golden, about 10 minutes. In a 1- to 1 1/2-quart heavy saucepan bring orange juice, sugar, and butter to a boil over moderate heat, stirring, and boil about 5 minutes or until mixture is thick and bubbles are tan-colored. Remove pan from heat and stir in almonds, zest, flour, vinegar, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below. To form and bake lace cookies: Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.
