RECIPE TITLE "Chewy Orange Almond Cookies" Author:
Martha Stewart Living Cookbook
Copyright © 2000 by Martha Stewart Living Omnimedia LLC.
... more great Martha Stweart recipes on our GREAT CHEFS page!
- 4 1/4 ounces sliced almonds (about 1 1/4 cups)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- Zest of 2 oranges, finely grated (about 1/4 cup)
- 1 teaspoon anise seed, crushed
- 3 large egg whites, room temperature
- 1/4 teaspoon kosher salt
- 2 tablespoons confectioners' sugar
It's important to weigh the nuts for accurate amounts, as volume
can differ enormously. Extra cookies keep well, covered in plastic
wrap and frozen.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a food processor, blend 3 1/2 ounces of the almonds (about 1 cup) with 1/2 cup sugar until the almonds are finely ground. Transfer the almond mixture to a medium bowl. Stir in the flour, orange zest, and anise seed.
- Using an electric mixer fitted with the whisk attachment, whisk the egg whites, salt, and remaining 1/4 cup sugar to soft, glossy peaks. Fold the egg-white mixture into the dry ingredients until just blended.
- Spoon level tablespoons of the batter 2 inches apart on the prepared baking sheets. Using the remaining 3/4 ounce of the almonds, arrange 3 sliced almonds on each cookie. Sift the confectioners' sugar over the cookies. Bake until the cookies are lightly browned along the edges, about 12 minutes. Cool slightly before removing from the sheets with a spatula.
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