How To make Orange Flower Almond Cookies
Cookie: 4 c Flour
1 ts Baking powder
1/2 ts Cinnamon
1 1/2 c Butter; softened
1 c Sugar
3 1/2 ts Orange flower water
Almond filling: 6 oz Almond paste; softened
2 tb Butter; softened
2/3 c Sugar
1/2 ts Cinnamon
1 ts Orange flower water
Sugar for tops DESCRIPTION: Delicately flavored orange cookie cups topped with an orange, almond-paste filling. Preheat oven to 350. Combine flour, baking powder and cinnamon, set aside. Beat together butter, sugar and orange flower water until light an fluffy. Stir in flour in 1/2-cup increments, blending after each. Form dough into a ball, wrap in plastic and refrigerate for 20 minutes. Beat together almond paste, butter, sugar, cinnamon and orange flower water until smooth. Roll 1/2 teaspoonfuls of paste into smooth balls, set aside. Roll heaping tablespoons of dough into 1 1/2-inch balls. Arrange one inch apart on buttered baking sheets. Use thim to make a 1/2-inch-deep indentation in each ball, fill indentations with almond paste balls. Bake 15-18 minutes or until bottoms are golden and almond paste is lightly
browned. Sprinkle hot cookies with granulated sugar. Cool on racks. Store airtight at room temp for 1 week, freeze for 3 months. From "The Joy of Cookies," -----
How To make Orange Flower Almond Cookies's Videos
Almond Cookies Recipe | Butter Free, Gluten Free
Learn how to make crunchy and grainy almond cookies with floral flavour. A very popular festive cookies in many different cuisines.
Full recipe:
This recipe will make 12-14 cookies, with 5cm (2 inches) in diameter.
Ingredients:
150g (1 metric cup) of whole raw almonds or 140g (1 2/5 cup) of blanched almond flour
70g (1/2 metric cup) of powdered sugar
2g (1/2 tsp) of baking powder
a pinch of salt
1 tsp of orange zest
1 egg white
5 ml (1 tsp) of orange blossom water*
5 ml (1 tsp) of rose blossom water*
5 ml (1 tsp) of orange juice
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2 tbsp of vegetable oil, for rolling
For decoration:
almonds, hazelnuts, pistachios
Instructions:
Blanched almond flour:
Soak the almonds for 2 minutes in hot water.
Drain the water out, and remove the skin by gently squeezing the almonds out of their skins.
Toast the nuts (continuously stirring) on dry pan on medium low heat for 5 minutes or until they become dry and lightly golden.
Grind the almonds in the food processor until you get a flour like texture.
Cookie dough:
In a bowl combine all the dry ingredients.
Beat the egg white for a few minutes until it becomes foamy and opaque.
Add the beaten egg white, the orange juice, the orange and the rose blossom water to the dry mixture.
Incorporate all the ingredients until you get a moist paste like dough.
Oil your hands since this dough is very sticky.
Take a portion of the dough (about a walnut size), roll it into a ball, then press gently to flatten it a bit.
Place the cookies on a baking sheet lined with a parchment paper.
Decorate each cookie with a nut (of your choice), by placing it into the centre of the cookie.
Bake in preheated oven on 176C / 350F for 15 minutes, or until lightly golden.
Let the cookies cool down before serving.
Note:
*Orange and rose blossom water could be substituted with vanilla extract.
For more recipes visit:
Orange Almond Shortbread Cookies Recipe
Delicious orange shortbreads that melt in your mouth with an exquisite taste :)
Gazelle Horns (Moroccan Almond Cookies)
These Moroccan Gazelle Horn cookies are made with a thin pastry shell and orange blossom infused almond filling.
Get the recipe here:
Orange Blossom and Honey Almond Cookies - The Cupcake Confession
These orange blossom and honey almond cookies are enriched with the ever so fragrant orange blossom water. They have a naturally caramel like flavour profile, thanks to the use of honey and gram flour (besan flour).
Ingredients:
120 grams all purpose powder
105 grams gram flour (besan)
1/2 teaspoon baking soda
150 grams salted butter
50 grams caster sugar
2 tablespoons honey
1 teaspoon orange blossom water
75 grams ground almonds
1/4th teaspoon cardamom powder
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Recipe Essentials:
Honey:
Orange Blossom Water:
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Background Music: Sunday Funday by Scott Holmes.
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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