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 25m Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Lightly grease baking sheets, or line with parchment paper. With an electric mixer, beat butter, sugar, egg and almond extract until creamy. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture. Beat on medium speed until combined. Fold in the chopped almonds and orange zest. Drop dough 2 inches apart on prepared cookies sheets. Bake for 8-10 minutes until just set and golden. Transfer to wire racks to cool completely. In a medium bowl, whisk together the powdered sugar, almond extract and 2-3 tablespoons of milk. Gradually add more milk, if needed, until glaze reaches desired consistency. Drizzle glaze over cooled cookies, then sprinkle with orange zest.
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.
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.
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 3 dozen Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool. Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder. In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture. Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie. Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.
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.
Time 30m Yield 36 cookies Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees fahrenhet. Whisk the shortening in a large bowl until light and aerated. Use an electric mixer if possible. Gradually beat in the granulated sugar. Grate the rind of the orange onto a plate and squeeze juice into a cup. Be careful to remove any seeds from the juice. Whisk the eggs, orange rind and orange juice into the shortening mixture and continue for 3 to minutes after combined. Sift flour together with baking powder in a separate bowl. Stir the flour mixture and almonds into the shortening mixture until it forms a dough. Lightly flour a flat surface and roll out the dough until it’s about 1/2-inch thick. Use a round cookie cutter to cut out 36 round cookies and place them on baking sheets. Bake for 10 minutes at 400 degrees F until golden. Remove from oven and allow to cool and firm on baking sheets for about 10 minutes. Mix confectioner’s sugar with cinnamon and sift this mixture evenly over the baked cookies as they cool.
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.
Yield Makes 90 cookies Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbs form. Cream butter and confectioners’ sugar with a mixer on medium speed until light and fluffy. Beat in vanilla seeds and orange zest, then almond mixture. Refrigerate for up to 1 hour. Roll dough into 1/2-inch balls. Place on parchment-lined baking sheets, spacing cookies 1 inch apart. Bake until cookies are set and bottoms are light golden brown, 20 to 25 minutes. Let cookies cool on sheets on wire racks. Just before serving, roll in confectioners’ sugar.
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.)
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.
