Orange almond cookies are soft, warmly spiced cookies bright with fresh orange zest and loaded with chopped toasted almonds. Ground ginger and nutmeg play against the citrus while almond meal keeps the crumb rich and tender. Twenty-four cookies with a proper bakery look and a fragrant, grown-up flavour.
MAKES 24 COOKIES
Ingredients
1¼ cups almond flour
½ teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup (240 ml) coconut oil, softened
2 cups (480 ml) palm sugar
2 large eggs
3 cups (720 ml) almond meal
2 tablespoons (30 ml) orange zest, fresh and grated
1 cup (240 ml) toasted almonds, chopped
Preparation
1.В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F (165°C). Line two large baking sheets with parchment paper. Whisk flour, baking powder, salt, and ginger together in a large bowl.
2.В В In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
3.В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Mix in the almond meal, orange zest, and almonds until just incorporated.
4.В В Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm.
5.В В Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking.
6.В В Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Pro Tips
- Add the orange zest to the wet ingredients so the citrus oils bloom through the dough rather than sitting in one zesty pocket.
- Toast the almonds before chopping — they hold their crunch better in the oven and give the cookies a deeper, roasted flavour.
- Roll the portions tall before flattening; these spread generously and a low ball bakes up thin and crisp instead of soft.
- The dough is stiff and nutty — mix only until the flour disappears. Overworked almond dough turns out heavy and greasy.
Frequently Asked Questions
Can I use lemon zest instead of orange?
Yes — lemon gives a sharper citrus note that works just as well with the ginger and toasted almonds. Use the same quantity of fresh zest.
Do I need both almond meal and almond flour?
The combination gives the best texture — meal for rustic bite, flour for tenderness. All of either one changes the crumb noticeably.
How should I store them?
Airtight at room temperature for five days. The orange fragrance actually deepens after the first day in the tin.
Can I add a glaze?
A thin orange glaze — fresh juice stirred into powdered sweetener — drizzled over cooled cookies makes them look and taste like a celebration.
Recipe Card
Ingredients
Method
- 1. В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and ginger together in a large bowl. 2. В В In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary. 3. В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Mix in the almond meal, orange zest, and almonds until just incorporated. 4. В В Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm. 5. В В Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking. 6. В В Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
