Crunchy Orange Almond Cookies Nzuddi Recipes

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CRISPY ALMOND COOKIES



Crispy Almond Cookies image

If you're really an almond lover, roll the dough in ground almonds before refrigerating.

Provided by Joy

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 36

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 teaspoon cream of tartar
⅛ teaspoon salt
½ cup shortening
¾ cup white sugar
2 eggs
1 ½ teaspoons warm water
1 ½ teaspoons baking soda
½ teaspoon almond extract
2 tablespoons milk
¼ cup ground almonds

Steps:

  • In a large bowl, cream the shortening, and sugar. Separate the eggs and refrigerate the whites. Mix in the egg yolks and almond extract. Dissolve the baking soda in the water, and stir into the mixture along with the milk. Combine the flour, cream of tartar and salt; gradually stir into the sugar mixture. Fold in the almonds.
  • Roll the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for at least 4 hours.
  • Preheat oven to 375 degrees F. Cut the dough into 1/8 inch thick slices and place 2 inches apart on ungreased cookie sheets. Brush with egg whites and sprinkle with sugar.
  • Bake for 10 to 12 minutes, or until lightly colored. Let cool on wire racks.

Nutrition Facts : Calories 73.9 calories, Carbohydrate 9.1 g, Cholesterol 10.4 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 64.9 mg, Sugar 4.3 g

ORANGE ALMOND COOKIES RECIPE



Orange Almond Cookies Recipe image

These Orange Almond Cookies are delicious and crunchy with a wonderful orange perfume.

Provided by Marcellina

Categories     Cookies

Time 1h10m

Number Of Ingredients 11

2 cups whole almonds (blanched)
4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 oz unsalted butter, softened ((1 1/2 sticks or 3/4 cup))
1 1/2 cups sugar
1 large egg
grated rind of one orange
7 tablespoons orange juice
1 teaspoon vanilla
pinch salt

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

ALMOND CRUNCH COOKIES



Almond Crunch Cookies image

Categories     Cookies     Nut     Bake     Spring     Bon Appétit

Yield Makes about 4 dozen

Number Of Ingredients 9

3 cups slivered almonds, toasted 1 1/4 cups powdered sugar
3 large egg whites
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons amaretto liqueur
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat. Whisk 1 egg white to blend in small bowl. Add 1 tablespoon egg white to nuts and toss to blend. Spread mixture in even layer over prepared baking sheet. Bake until almonds are golden and coating is dry, about 10 minutes. Cool completely.
  • Transfer candied almonds to processor. Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form. Transfer chopped candied almonds to small bowl.
  • Line 2 large baking sheets with parchment paper. Finely chop remaining 1 1/2 cups slivered almonds in processor. Add flour, baking soda, and salt. Blend until nuts are very finely ground.
  • Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended. Add remaining 2 egg whites, amaretto, and vanilla. Beat until well blended. Gradually mix in flour-almond mixture. Stir in chopped candied almonds.
  • Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart. Bake until cookies are golden brown, about 14 minutes. Cool slightly on baking sheets. Transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)

ITALIAN ALMOND-ORANGE COOKIES



Italian Almond-Orange Cookies image

Provided by A Family Feast

Categories     cookies

Time 1h25m

Number Of Ingredients 7

1/3 cup egg whites (we separated two jumbo eggs and got exactly 1/3 cup of egg whites, but you may need more than two eggs to measure out exactly 1/3 cup)
1 ¼ cups granulated sugar
Zest of one orange
2 tablespoons honey
2 ½ cups almond flour
½ teaspoon baking powder
½ cup powdered sugar

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.

Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 13.5 g, Sodium 2.1 mg, Fat 2.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 0 mg

ORANGE ALMOND COOKIES



Orange Almond Cookies image

I combined two recipes to make cookies with the shape and taste of sunny oranges. The whole almonds on top add an attractive finishing touch. -Valerie Belley, Saint Louis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar, divided
1/2 cup packed brown sugar
1 large egg
1 tablespoon grated orange zest
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 cup chopped almonds, toasted
7 drops yellow food coloring
3 drops red food coloring
Whole almonds, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in chopped almonds., Place remaining sugar in a small bowl; stir in food coloring. Shape level tablespoons of dough into balls; roll in sugar mixture. Place 1 in. apart on parchment paper-lined baking sheets. If desired, press a whole almond onto top of each cookie., Bake 12-14 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

CRISPY ORANGE-ALMOND COOKIES



Crispy Orange-Almond Cookies image

I like to serve these light crispy cookies with ice cream or sherbet. The recipe is a personal favorite because it came from a good friend.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 10

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1/2 teaspoon almond extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped almonds

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.

Nutrition Facts :

CRUNCHY ORANGE-ALMOND COOKIES (N'ZUDDI)



Crunchy Orange-Almond Cookies (N'zuddi) image

Provided by Food Network

Categories     dessert

Yield Makes about 3 dozen

Number Of Ingredients 11

2 cups blanched whole almonds, divided
4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 egg
1 tablespoon grated orange zest
7 tablespoons orange juice
1 teaspoon vanilla
Pinch of salt

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.

CRISP ALMOND COOKIES



Crisp Almond Cookies image

Provided by Joan Hayes

Number Of Ingredients 9

1 1/2 cups butter, softened (337 g)
1 cup brown sugar (200 g)
1 cup sugar (200 g)
2 large eggs
2 teaspoons vanilla extract (10 ml)
2 1/4 cups all purpose flour (280 g)
1 teaspoon baking power (4 g)
1/8 teaspoon salt (0.7 g)
1 cup finely chopped almonds (112 g)

Steps:

  • Cream together butter and sugars, until light and fluffy, about 5 minutes.
  • Add in eggs and vanilla and beat again.
  • Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
  • Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

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