Have you ever eaten a dozen cookies because you can’t figure out if you like them or not? No? Maybe it’s just me. When I was typing up the recipe for these cookies I realized I made two errors: heated the oven to 350 F instead of 325 F and I didn’t allow the cookies to cool completely on the baking sheet. I attribute these two errors to a the chewy texture present in the cookies.
After eating almost two dozen of these cookies over the course of three days I realized something critically important – the cookies improve over time. They became softer and melted in your mouth. Ruth agreed after apologizing to me for eating a few cookies. I said, “don’t apologize, I thank you for saving me the calories of eating more cookies!”
These cookies were made to eat while watching the Golden Globes, clearly these posts follow current events. I adore Tina Fey and Amy Poehler, it was delightful to watch them and laugh at their jokes. And yes, it is exciting to see Hilary’s husband!
The flavor is fantastic. Completely soft and subtle and beautiful. This is a ladylike cookie. Usually I make cookies that are made for mass consumption and lounging on a couch. Or cookies befitting a party with a keg. Not these. These cookies make me want to sit up straight and wear some stockings. I will totally be making these cookies again for a British movie marathon or my next tea party!
Massaging sugar with flavorful ingredients is a one-way ticket to superb tasting cookies. The sugar’s rough texture breaks down the orange zest and vanilla bean seed creating this soft mixture with the best aroma imaginable. I wish you could smell the orange-y-ness and vanilla-ness that was going on the kitchen. Using almond paste allows you to get rid of the flour and butter to make these healthier and gluten free. All around, almond vanilla orange cookies are a bit different from the usual cookie, but totally wonderful.
One Year Ago: Stained Glass Sugar Cookies
Almond Orange Vanilla Cookies
Adapted from Joy the Baker
Yield – 32 (1 tablespoon) cookies
1 cup sugar
2 teaspoons orange zest
1 vanilla bean
8 ounces almond paste
1/4 teaspoon Kosher salt
2 egg whites
1/4 teaspoon almond extract
powdered sugar for dusting
sliced almonds for garnish
- Preheat the oven to 325 F and line 3 cookie sheets with parchment paper.
- Zest the orange and split the vanilla bean to remove the seeds. Add the zest and the seeds to a small bowl with the sugar. Massage the three ingredients together until the zest is soft and the sugar smells like heaven.
- Add the almond paste and salt to the bowl of a stand mixer with a paddle attachment. Beat until the almond paste is crumbly.
- Meanwhile beat the egg whites slightly in a small bowl with a fork until frothy. Add the egg whites and beat until a smooth paste if formed. Scrape down the bowl.
- Add in the sugar mixture and almond extract, beat until well combined.
- Use a 1-tablespoon cookie scoop to portion the dough on a cookie sheet.
- Sift powdered sugar generously over the cookies and press one almond slice in the center of each cookie.
- Bake for 18-20 minute or until they begin to brown slightly. Allow to cool on the pan before packaging.