Orange Scented Almond Cookies Amygdalota Me Orange Recipes

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.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
• In a separate bowl, whisk together the flours, baking powder, and salt.
• In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
• Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
• In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
• In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour 1/4 cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool.
• Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.
• In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture.
• Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie.
• Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.

Steps:

• Peel tangerines and place the peels in a saucepan. Set the tangerines aside. Add enough cold water to cover the peels and bring to a boil. Drain the peels, and add fresh cold water to cover them, and bring them to the boil again. Drain and rinse with cold running water. Dry completely with paper towels.
• Combine the almonds and tangerine peels in the food processor and pulse repeatedly until they are finely ground.
• Juice the tangerine fruit by placing them in a sieve set over a bowl, and pressing against the fruit to mash and release all the juice.
• Combine the almond mixture, sugar and 2/3 cup of the tangerine juice in a large saucepan, and simmer, stirring constantly, until the sugar has dissolved - about 7 minutes. Let cool.
• Shape the mixture into tablespoon size portions, making a pear shape of about 1 1/2". Wet your fingers with remaining tangerine juice to make the job easier. Dredge each cookie in confectioner's sugar to coat. Wrap individually in cellophane, colored plastic wrap, or just place in a single layer in a container with a lid. Let stand 3 days before serving.