Orange Scented Almond Cookies Amygdalota Me Orange Recipes

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GREEK ALMOND COOKIES (AMYGDALOTA)



Greek Almond Cookies (Amygdalota) image

Greek Almond Cookies (Amygdalota) are crunchy, chewy classic Greek cookies made with only 5 ingredients, and they're naturally gluten-free!

Provided by Marcie

Categories     Cookies

Time 25m

Number Of Ingredients 6

3 cups almond flour (not almond meal)
3/4 cup granulated sugar (use maple syrup for Paleo friendly)
1 tablespoon orange zest
1/4 teaspoon salt
3 large egg whites (lightly beaten)
1 cup sliced almonds

Steps:

  • Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
  • Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.
  • Using a 1 1/2" cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won't spread.
  • Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.
  • Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!

Nutrition Facts : ServingSize 1 cookie, Calories 130 kcal, Carbohydrate 9 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 2 g, Sugar 6 g

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-SCENTED ALMOND COOKIES: AMYGDALOTA ME ORANGE



Orange-Scented Almond Cookies: Amygdalota me Orange image

Provided by Cat Cora

Categories     dessert

Time 1h

Yield 24 cookies

Number Of Ingredients 4

3 cups blanched almonds
3 cups confectioners sugar
1 tablespoon orange water
1/4 cup orange juice, plus more, for shaping

Steps:

  • Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.
  • Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.

ORANGE-SCENTED ALMOND COOKIES: AMYGDALOTA ME ORANGE



Orange-Scented Almond Cookies: Amygdalota me Orange image

Get this all-star, easy-to-follow Orange-Scented Almond Cookies: Amygdalota me Orange recipe from Cat Cora

Provided by @MakeItYours

Number Of Ingredients 4

3 cups blanched almonds
3 cups confectioners sugar
1 tablespoon orange water
1/4 cup orange juice, plus more, for shaping

Steps:

  • Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.

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