Chewy Orange-Almond Cookies
It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen.
- Yield: Makes 2 dozen
Photography: Dana Gallagher
Source: Martha Stewart Living, May 2000
- 4 1/2 ounces sliced almonds, about 1 1/4 cups
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- Zest of 2 oranges, finely grated, about 4 tablespoons
- 1 teaspoon anise seeds, crushed
- 3 large white eggs, room temperature
- 1/4 teaspoon salt
- 2 teaspoons confectioners' sugar
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.