This crisp, almond-studded Italian cookie is a classic sophisticated counterpart to your evening coffee or on top of your favorite ice cream.
- 3 large eggs
- Grated peel of 2 oranges
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup toasted whole natural almonds (see Tip)
Heat oven to 300 degrees F.
Coat a large baking sheet with vegetable cooking spray or cover with baking parchment.
In a bowl, whisk the eggs, orange peel, vanilla and almond extract.
In a large mixer bowl, combine the flour, sugar, baking soda and salt. Add the egg mixture and mix just until blended. Mix in the almonds.
Divide the dough in half. Form each half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch thick.
Bake in the center of the oven about 50 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven heat to 275 degrees F.
Place the logs on a cutting board and, with a serrated knife, slice on the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing slightly apart.
Return to the oven until dry and lightly toasted, 20 to 25 minutes, turning once. Place on racks to cool completely. Store in an airtight container.
Tip: To toast almonds, spread in an ungreased baking pan. Place in 350-degree-F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
62 calories; 2g total fat; 10g carbohydrates; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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