Chewy Orange-Almond Cookies
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Martha Stewart Living, May 2000
- Yield Makes 2 dozen
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Ingredients
- 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
Directions
- 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.
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I made these today. They totally fell flat and didn't quite bake up like I had hoped. The flavor was great, but the shape just wasn't quite there. They are worth a try, but certainly not a sure thing! I will eat them myself, but definitely wouldn't serve them to guests.
This recipe also shows up as Almond-Orange Cookie but calling for 4.5 oz. of slivered almonds. All other ingredients and the instructions remain the same. I'd love to know which recipe is the correct one.
Unfortunately, there seems to be a lot of errors in general in recipes (like calling for white eggs, instead of egg whites). Given the range of Martha's egg colors, it isn't immediately obvious that white eggs wasn't written in for a reason. ;)
yes she means egg whites its very clear once u read the recipe itselfand the previous comment!
"3 large white eggs"....should that be egg whites? Martha's recipes are so often full of mistakes.
I tried these cookies and they are fabulous! I did not have anise seeds at home and I wanted to use the left-over egg whites from a recipe quickly, so I went without them. They turned out to be wonderfully flavored, fluffy and very delicious. They are easy to make and I recommend them to everyone.
I tried these cookies and they are fabulous! I did not have anise seeds at home and I wanted to use the left-over egg whites from a recipe quickly, so I went without them. They turned out to be wonderfully flavored, fluffy and very delicious. They are easy to make and I recommend them to everyone.
GinghamPinwheel, I forgot to mention almond. And you can put some slivered or sliced almonds on top of the cookies before they go in to bake. Very good!
GinghamPinwheel, sorry about your allergies. Try using cardamom, lemon, pumpkin pie spice, allspice, cloves, nutmeg or mace.
These are fabulous! I have been making these for years. A family favorite, easy to make, and nothing but healthy fat! And they freeze well, if any are left!
In the directions, item number two states "A cup sugar" which should be 1/2 cup sugar. This sounds delicious and easy to make.
I am allergic to ORANGES. Not so bad? Not so easy bc there is a chemical in oranges that is also in CINNAMON, nutmeg, green bell pepper, black pepper, STAR ANISE and more. What can be substituted for cinnamon, nutmeg, basil, orange? .... especially in this season of pumpkins and apples.