Orange Almond Cookies Recipe
Introduction
These Orange Almond Cookies are a delightful treat combining the nutty richness of almonds with bright, citrusy orange flavor. They’re soft, slightly chewy, and perfect for a light snack or afternoon tea.
Ingredients
- 2 1/2 cups Almond Flour
- 3/4 cup Unrefined Cane Sugar
- 1/3 cup Orange Juice
- 1-2 teaspoons Orange Zest
- 1/2 cup Sliced Almonds
- 1/4 teaspoon Almond Extract (optional)
Instructions
- Step 1: Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper and lightly spray it with cooking oil. Set aside.
- Step 2: Place the sliced almonds in a small bowl to use later for rolling the cookie dough balls.
- Step 3: In a mixing bowl, combine the almond flour, unrefined cane sugar, orange juice, orange zest, and almond extract if using. Stir until the dough is sticky and well mixed.
- Step 4: Using a small cookie scoop or tablespoon, scoop out dough and roll it into balls with lightly greased hands. This recipe makes about 12 cookie dough balls.
- Step 5: Generously oil your hands and roll each dough ball between your palms until smooth. Then press each side of the ball into the sliced almonds so they stick well. If needed, reshape the ball by rolling again to better adhere the almonds.
- Step 6: Place the coated dough balls one inch apart on the prepared cookie sheet.
- Step 7: Gently press down the top of each cookie ball with the palm of your hand to slightly flatten them.
- Step 8: Bake in the preheated oven for 15-17 minutes or until the almonds turn a golden brown.
- Step 9: Allow the cookies to cool on the cookie sheet at room temperature for 20 minutes without touching them, as they are soft initially and will firm up as they cool.
- Step 10: Transfer the cookies to a cooling rack and let them cool completely for another 30 minutes before serving.
Tips & Variations
- For a more intense orange flavor, use fresh orange zest and juice from a ripe orange.
- If you prefer a crunchier texture, toast the sliced almonds lightly before rolling the dough balls in them.
- Almond extract is optional but adds a lovely deeper almond aroma—feel free to omit if unavailable.
- To make these cookies gluten-free, ensure your almond flour is certified gluten-free.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat gently in a low oven or microwave for a few seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute almond flour with regular flour?
These cookies rely on almond flour for their texture and flavor, so substituting with regular flour will change the outcome. If you prefer wheat flour, consider a different recipe designed for it.
Why do the cookies need to cool on the cookie sheet first?
The cookies are quite soft when hot and need to firm up slowly. Cooling on the sheet prevents them from breaking apart, as they set gently before moving to a cooling rack.
PrintOrange Almond Cookies Recipe
Delight in these soft and flavorful Orange Almond Cookies, made with almond flour and enhanced with fresh orange juice and zest. These gluten-free cookies feature a crunchy almond coating and a subtle citrus aroma, perfect for a light, sweet snack or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dough Ingredients
- 2 1/2 cups Almond Flour
- 3/4 cup Unrefined Cane Sugar
- 1/3 cup Orange Juice
- 1–2 teaspoons Orange Zest
- 1/4 teaspoon Almond Extract (optional)
Topping
- 1/2 cup Sliced Almonds
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a large cookie sheet with parchment paper and lightly spray the paper with cooking oil spray to prevent sticking.
- Prepare Almonds for Coating: Place the sliced almonds in a small bowl; these will be used later to coat the cookie dough balls.
- Make the Dough: In a mixing bowl, combine almond flour, unrefined cane sugar, orange juice, orange zest, and almond extract if using. Stir well until the dough becomes sticky and consistent.
- Form Cookie Balls: Using a small cookie scoop or tablespoon, portion out the dough and roll it into balls using lightly oiled hands. This recipe makes about 12 cookie dough balls.
- Coat with Almonds: Generously oil your hands again and roll each dough ball between your palms to smooth it. Press each side of the dough balls into the sliced almonds so they stick well. Flatten the balls slightly during this process, then re-roll gently to help the almonds adhere better.
- Arrange on Baking Sheet: Place all the coated cookie dough balls one inch apart on the prepared cookie sheet, allowing enough space for spreading.
- Flatten Cookies: Using the palm of your hand, gently press each cookie dough ball to flatten slightly, shaping them into cookie form.
- Bake: Bake the cookies in the preheated oven for 15-17 minutes, or until the sliced almonds are golden brown and fragrant.
- Cool on Sheet: Remove cookies from the oven and let them cool on the cookie sheet at room temperature for 20 minutes. Avoid touching them while they are warm as they are soft and will firm up as they cool.
- Finish Cooling: Transfer the cookies to a cooling rack and allow them to cool completely for another 30 minutes before serving or storing.
Notes
- Ensure your hands are lightly oiled before rolling dough balls to prevent sticking and ease almond coating.
- Do not disturb cookies while cooling on the baking sheet as they are fragile until firmed up.
- Use fresh orange juice and zest for the best citrus flavor.
- If desired, the almond extract is optional but enhances the almond flavor nicely.
- Store in an airtight container at room temperature for up to 3 days for optimal freshness.
Keywords: orange almond cookies, almond flour cookies, gluten free cookies, citrus cookies, healthy dessert
