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

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Beets with Orange Vinaigrette

Recipe courtesy of Ina Garten

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Anna's Orange Marmalade

Recipe courtesy of Ina Garten

Cranberry Orange Scones

Recipe courtesy of Ina Garten

Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles

Recipe courtesy of Rachael Ray

Mini Orange Chocolate Chunk Cake

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking