These Orange Almond Cookies have been my breakfast for the last couple of days, dunked into an espresso and I can vouch for their yumminess! Not only are they yummy but these Orange Almond Cookies are super crunchy too.
If you are looking for a plain but tasty cookie, you’ve come to the right place.
What makes these Orange Almond Cookies so good?
Toasting the almonds before grinding brings out the delicious almond flavour. I really think when ever you use nuts in your cooking or baking, it is essential to toast them. Otherwise your missing out on loads of flavour. Oh and because the orange rind is beaten into the butter, orange oil perfumes the cookies perfectly.
The meaning and traditions behind these Cookies
This recipe comes from the lovely cookbook by Victoria Granof, Sweet Sicily. Like many Italian cookies there is a long tradition behind these Orange Almond Cookies which are called N’zuddi, in Sicilian. Traditionally served during the Feast of Messina’s patron saint the Madonna della Lettera on June 3, the shape mimics the letter which was said to have been written by the Madonna to the people of Messina. What a lovely story!
Cookies – crunchy or chewy?
Generally speaking I love crunchy cookies like Coffee Snaps or my famous Chocolate Chip Cookies. But these Orange Almond Cookies are overall the crunchiest cookies I have ever made and they stay crunchy! For dunkers, these are perfect!
Another way to enjoy these Orange Almond Cookies with with a big mug of milky coffee. Actually, that’s what I feel like right now. If you like the sound of these cookies, print or bookmark the recipe. Of course, you don’t need to miss any recipes, just subscribe to Marcellina in Cucina by signing up here.
Until next time,
Orange Almond Cookies
- 2 cups whole almonds blanched
- 4 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 6 oz unsalted butter, softened (1 ½ sticks or ¾ cup)
- 1 ½ cups sugar
- 1 large egg
- grated rind of one orange
- 7 tablespoons orange juice
- 1 teaspoon vanilla
- pinch salt
- Preheat oven to375°F/190°C.
- Spread almond on a baking tray and toast for 15 minutes, stirring half way through. Almonds will be golden brown. Allow to cool.
- Keep aside 36 almonds. Using a food processor grind the almonds to a coarse powder.
- Tip ground almond into a mixing bowl and combine with flour, baking soda and baking powder.
- Cream butter and sugar in food processor for 20 seconds. Add egg and process to combine. Then add orange rind, orange juice, vanilla and salt, process until just combined.
- Scrape butter/sugar mixture into almond/flour and stir until well combined. It may help to get your hands in to mix well.
- Divide mixture into three equal portions. Pinch off 12 tablespoons size pieces of dough from one portion. Roll into a ball, flatten then with fingers for into a squarish shape. Place onto baking paper lined tray. Press an almond into the middle of each.
- Repeat for remaining two portions of dough.
- Bake cookies for 25-30 minutes. Allow to cool 5 minutes on tray then place on cooling rack. Cookies will become very crunchy as they cool.
- blanch your own almonds by pouring boiling water over almonds. Allow to stand 2-3 minutes until the skins become easy to slip off. Drain almonds, allow to cool just until you can handle them then pop almonds out of their skins.
- I find it is easier to blanch almonds in smaller batches. If one almond doesn't want to let go of it's skin just add it to the next batch.
- These Orange Almond Cookies will last for a couple of weeks in an airtight container.