Glazed Orange Almond Cookies Recipes

GLAZED ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
• Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.

GLAZED ORANGE-ALMOND COOKIES

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.

VEGAN ORANGE ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, whisk together softened vegan butter, sugar, brown sugar, orange juice concentrate, orange zest, water, vanilla, and salt.
• Once liquid ingredients are thoroughly mixed, add flour, baking powder, and sliced almonds to mixing bowl, and stir together.
• Form just heaping tablespoon sized mounds of dough, and place them on a lined cookie sheet, about 12 cookies/sheet. (I line my cookie sheets with silicone liners, but parchment paper would work too.)
• Bake at 350 degrees Fahrenheit for 9-10 minutes, or until cookies are just starting to turn golden brown on the edges.
• Allow to cool on cookie sheet for a minute or two before transferring them to cooling rack.

ITALIAN ALMOND-ORANGE COOKIES

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.

ORANGE-ALMOND COOKIES

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.

GLAZED ORANGE SPICE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
• Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
• Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
• Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.