Recipe courtesy of Victoria Granof
Crunchy Orange-Almond Cookies (N'zuddi)
- Yield: Makes about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 166
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 29
Ingredients
2 cups blanched whole almonds, divided
4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 egg
1 tablespoon grated orange zest
7 tablespoons orange juice
1 teaspoon vanilla
Pinch of salt
Directions
- Preheat the oven to 375 degrees F.
- Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool.
- Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.
- In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture.
- Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie.
- Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.