Introduction

These Orange Almond Cookies are a delightful treat combining the bright freshness of orange with the nutty richness of almond flour. Soft, chewy, and topped with crunchy sliced almonds, they make a perfect snack or a charming dessert for any occasion.

A stack of three thick yellow cookies covered with thin, light brown almond slices sits on a small wooden plate lined with white parchment paper. The cookies have a rough, crumbly texture with scattered bits of crushed orange zest on top and around the plate. In the background, there are more cookies blurred out, a halved orange, some whole almonds, and sprigs of purple flowers. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Almond Flour
3/4 cup Unrefined Cane Sugar
1/3 cup Orange Juice
1-2 teaspoons Orange Zest
1/2 cup Sliced Almonds
1/4 teaspoon Almond Extract (optional)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper and lightly spray it with cooking oil. Set aside.
Step 2: Place the sliced almonds in a small bowl to use later for coating the cookies.
Step 3: In a mixing bowl, combine almond flour, unrefined cane sugar, orange juice, orange zest, and almond extract if using. Stir until the dough is sticky and consistent.
Step 4: Using a small cookie scoop or a tablespoon, scoop out dough and roll each portion into a ball with lightly greased hands. This recipe makes about 12 balls.
Step 5: Generously oil your hands and roll each dough ball between your palms until smooth. Press each side of the ball into the sliced almonds so the almonds adhere well. You may re-roll the dough ball to help the almonds stick better; the rolling will slightly flatten the shape.
Step 6: Place the almond-coated dough balls one inch apart on the prepared cookie sheet.
Step 7: Lightly press and flatten each cookie gently with the palm of your hand.
Step 8: Bake for 15-17 minutes, or until the almonds turn a nice golden brown.
Step 9: Allow the cookies to cool on the sheet at room temperature for 20 minutes without touching them, as they will be soft initially and firm up while cooling.
Step 10: Transfer the cookies to a cooling rack and let them cool completely for another 30 minutes.

Tips & Variations

For a more intense orange flavor, add extra orange zest or a few drops of orange extract.
Substitute unrefined cane sugar with coconut sugar for a caramel-like twist.
Try adding a pinch of cinnamon or cardamom for a warm spice note.
If almond extract is not available, vanilla extract can be used as a substitute.
Make smaller cookies to create bite-sized treats; reduce baking time slightly to avoid overbaking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Before serving, bring them to room temperature or warm slightly in an oven set to low heat. These cookies also freeze well; place them in a freezer-safe container for up to 3 months and thaw at room temperature before enjoying.

How to Serve

A stack of three yellow almond cookies with a slightly rough texture sits on a piece of white parchment paper on a round wooden board. Each cookie is covered with thin, brown-edged almond slices pressed into the surface, adding a crunchy look. In the background, more almond cookies are scattered, with visible orange and purple flower decorations and a halved orange with bright orange flesh. The scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of almond flour?

Almond flour gives these cookies their characteristic texture and flavor, so using all-purpose flour will change the outcome significantly. If you want a similar almond taste, try using a combination of almond flour and all-purpose flour, but note the texture and moisture may differ.

How do I know when the cookies are done baking?

The cookies are ready when the sliced almonds on top turn a golden brown color and the cookies feel firm to the touch around the edges. They may still be soft initially but will firm up as they cool on the baking sheet and then on the rack.