Recipe below, skip to story:
Ingredients#
- 125g Granulated Sugar (⅝ cup)
- Orange zest, from 1 orange
- 90g Vegetable oil (6 tbsp)
- 22ml Water (4½ tsp)
- 2g Baking powder (½ tsp)
- 3g Salt (½ tsp)
- 1 Large egg
- 3ml Almond extract (½ tsp)
- 4ml Vanilla extract (1 tsp)
- 150g All-purpose flour (1¼ Cups)
- 142g Almonds, toasted and ground (1 Cup)
- 20g Candied orange peel, diced (optional)
Instructions:#
Preheat oven to 175°C (350°F).
- In a medium bowl, use your fingers to rub the orange zest into the sugar.
- Add salt, baking powder, oil, and water, and whisk for one minute.
- Add egg and extracts, then whisk for another minute.
- Stir in flour and almonds until almost combined, then stir in the candied citrus peel.
- Scoop heaping tablespoons of cookie dough onto baking sheets. For cookies with chewy centers, bake just until the cookies have flattened, about 9 minutes. Let cool 5 minutes on sheets; transfer to a wire rack, and enjoy! Let cool completely before storing.
Substitutions:#
- Diced dried apricots can readily replace candied orange peel.
Story Time#
This cookie recipe was almost lost forever!
This recipe is based on Almond Cookies, which began redirecting to Perry’s Almond Cookies, a wholly different animal altogether. My wife Pearl thought they were suddenly very different from previous times she made them, and with a little sleuthing, noticed the URL she bookmarked did not match that of the current recipe!
Enjoy this slightly modified version; the increased zest and candied peel was her addition, elevating these from Almond Cookies to Orange Almond Cookies. Pairs excellently with coffee.
These cookies remind me of almond-orange cantucci, my favorite.