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Orange almond cookies are sunshine in cookie form: the almond cookie base brightened with fresh orange zest and studded with chopped toasted almonds. Crisp at the edge, soft at the center. The zest makes the whole batch smell incredible.
Pro Tips
- Toast the almonds before chopping. It deepens their flavor and keeps them crunchy against the soft cookie.
- Grate the zest fresh and finely, avoiding the bitter white pith, so it perfumes the dough without any bite.
- Mix the zest and almonds in at the very end and stop as soon as they are incorporated.
- Flatten the 3-tablespoon balls to 3/4 inch and space them two inches apart, since they spread as they bake.
- The 10-minute cool on the sheet is what sets the soft centers, so do not rush it.
Frequently Asked Questions
Can I use orange extract instead of zest?
Fresh zest is better here. It carries oils that flavor the whole cookie and adds flecks of color. If you must use extract, a teaspoon is the limit.
How should I store these cookies?
Airtight at room temperature for up to 5 days. The toasted almonds stay crunchiest in the first couple of days.
Can I use other nuts instead of almonds?
Yes. Chopped hazelnuts or walnuts are lovely with orange, though the toasted almonds are the classic pairing.
Are orange almond cookies paleo?
Yes. Almond flour, almond meal, coconut oil, palm sugar, eggs, orange zest, and almonds: grain-free and dairy-free.
Recipe Card
Ingredients
Method
- 1.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
