Orange-Almond Cookies
Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.
YIELD
2 dozenPREP
20 minCOOK
12 minREADY
32 minThese almond cookies are loaded with nutty flavor from two directions: finely chopped blanched almonds folded into the dough, plus a whole almond pressed into the center of each one before baking. Fresh orange zest runs through the batter, adding a bright citrus fragrance that pairs naturally with the toasty almond flavor.
The dough gets creamed for a full five minutes, which is longer than most cookie recipes call for. That extra beating incorporates air and makes the cookies puff up in the oven instead of spreading flat. A brush of beaten egg before baking gives each cookie a glossy, golden finish.
These bake fast at about 10 to 12 minutes. Pull them when the edges are golden but the centers still look slightly soft. They firm up on the cooling rack.
Pro Tips
- Cream the butter and sugar for the full five minutes. Don’t shortcut this step. The extra air is what gives these cookies their light, puffed texture.
- Dip your thumb in flour before pressing the center indentation. The dough is sticky and will pull apart otherwise.
- Space the cookies about an inch apart on the sheet. They puff up more than they spread, so they don’t need much room.
- Use real orange zest, not dried. The volatile oils in fresh zest carry the citrus flavor that dried peel can’t match.
Variations
- Lemon almond: Replace the orange zest with lemon zest for a sharper, brighter citrus flavor.
- Chocolate dipped: Dip the cooled cookies halfway into melted dark chocolate and let them set on parchment.
- Pistachio swap: Replace the chopped almonds with finely chopped pistachios and use a whole pistachio for the center.
Ingredients
Directions
Preheat oven to 350℉ (180℃) F In a mixing bowl, cream the butter and sugar for about five minutes. Add the egg and continue beating until smooth. Sift together the flour, baking soda, and salt. Slowly add to the butter mixture and mix until smooth. Add the chopped almonds, the grated orange peel, and the vanilla extract. Mix until smooth. Drop teaspoons of the cookie batter onto lightly buttered cookie sheets, spacing them about 1 inch apart. Dip your thumb in some flour and make an indentation in the center of each cookie. Brush each cookie with the lightly beaten egg and place a whole almond in the center of each indentation. Bake for 10 to 12 minutes, until the cookies are golden brown at the edges and puffed. Let cool slightly, then remove to a wire rack.
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