Orange Almond Cookies
These Slice & Bake Orange Almond Cookies are soft in the center and crunchy on the edges! A flavorful and easy-to-make cookie with lots of orange aroma and ground almonds.
Prep Time10 minutes mins
Cook Time11 minutes mins
Total Time21 minutes mins
Course: Dessert
Cuisine: American
Servings: 60 cookies
For the cookies:
- 1 cup confectioners' sugar
- 1 cup ground almonds
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp orange juice
- 4 tsp Grand Marnier or more orange juice
- 1 Tbsp orange zest freshly grated
- 1/2 cup butter cold, cubed
- coarse sugar for rolling
For the icing:
- 1 cup confectioners' sugar
- 3-4 tsp orange juice
In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment combine all the cookie ingredients except the coarse sugar on low speed. Switch to medium speed and beat for 2 minutes until a thick and slightly sticky dough forms.
Turn the dough out onto a floured work surface and divide into three. Shape each dough piece into a 6-inch log, about 1.5 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 2 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Roll each log in coarse sugar. Slice each log into 0.3 inches thick cookies and place cookies on baking sheets about 1.5 inches apart.
Bake the cookies for 11 minutes or until slightly brown around the edges. Allow to cool for 5 mins on the baking sheet, then transfer to cooling rack to cool completely.
Combine powdered sugar and orange juice until a thick icing forms. Decorate cookies with the icing and let dry completely. I like to use a zip lock bag to do this.
Cookies stay fresh covered at room temperature or in the fridge for up to one week.
Calories: 46kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 23mg | Potassium: 2mg | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg