Recipe courtesy of Martha Stewart
1 hr 10 min
25 min
5 dozen



Preheat oven to 350 degrees F. Line 2 baking sheets with silpats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar. Beat until creamy, about 2 minutes. Add orange zest, and beat to combine. Add 1 egg white and almond extract, and mix for 1 minute more. Place sugar in a small shallow bowl. On a lightly sugared surface, roll dough into 2 18-inch-long, 3/4-inch-wide logs. Cut each log crosswise into 30 (1/2-inch wide) pieces, and roll into balls. In a small bowl, lightly beat remaining egg white. Coat each ball with egg white, and roll in sugar, tapping to remove excess. Place on prepared baking sheets, about 30 per sheet. Let rest for 30 minutes. Pinch with 3 fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer to wire rack, and cool completely on baking sheet. Store in an airtight container for up to 1 week.;




Recipe courtesy of Sherry Yard

Coconut Macaroons

Recipe courtesy of Ina Garten

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

French Macaroons

Recipe courtesy of Food Network Kitchen

Orange Cream

Recipe courtesy of Ina Garten

Orange Chicken

Recipe courtesy of Ree Drummond

Orange Duck Breasts

Cranberry Orange Mousse

Recipe courtesy of Nick Malgieri

Homemade Orange Marmalade and Hand-Rolled Whole-Grain Crackers

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking