I’ve recently been experimenting with one of my old recipes for almond cookies. I made a Jam Thumb Print cookies version to be featured on Babble.com, and since then I’ve continued to experiment. This was my next experiment (which we loved too!), orange almond cookies. Orange zest and almonds is a great combination. I also used orange essential oil for an even more vibrant orange flavor, but since not everyone owns essentials oil, I made this version with zest.
Whole almonds, ground in a food processor provides the base for these cookies. High in protein, these cookies also happen to be gluten free, which is great for those on restricted diets. For the rest of us, they just make yummy cookies. To make them dairy free, use the coconut oil.
Almond Orange Cookies
- 2 ½ cups of whole almonds
½ cup of softened butter (preferably grassfed), or coconut oil
1/2 to ¾ cup of whole cane sugar (such as sucanat or rapadura)
1 teaspoon vanilla extract
1 tablespoon orange zest
½ teaspoon unrefined salt
Preheat the oven to 375 degrees Fahrenheit and cover cookie sheets with parchment paper.
1. In a food processor process the almonds until they are coarsely ground.
2. Add the rest of the ingredients to the food processor, and process until well combined, scraping down the sides of the processor as needed.
3. Plop a spoonful of batter about 2 inches apart on the cookie sheet (should be walnut sized).
4. Cook in the middle of your oven for 10-15 minutes, or until the sides of the cookies are starting to brown. Take out of the oven and let rest for about ten minutes and then transfer to a cooling rack. Cool completely before serving.
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