As I am a little bit in a ‘baking mood’, I wanted to try out some orange cookies. I decided to try a very simple Italian recipe for lemon cookies and prepare them just with oranges. Almost the same, isn’t it?
I played around a little bit with the flours. Instead of the only almond flour, I mixed in some amaranth flour. Both flours are not really holding the liquids so I also add some coconut flour to dry the cookie dough a little bit, give it a more firm texture.
The baking itself was a little tricky. It should be around 8 to 10 minutes. But my oven is a little ‘slow’ so I left them in for 15 minutes. Always checking that they don’t get any color.
When taking them out, they are still super soft. The outside is a little harder but they seem more raw than baked. When they cool out, they are perfectly light crunchy outside and inside soft and fluffy.
These cookies are definitely a huge success and perfect for any occasion!
- 60 gr coconut sugar
- 50 gr ghee (smooth)
- 1 egg
- 1 fresh squeezed orange juice
- fresh ground orange zest
- 100 gr almond flour
- 35 gr amaranth flour
- 1.5 tbsp coconut flour
- 1 tsp baking powder
- 3 tbsp granulated sugar of your choice
- 3 tbsp icing sugar
- In a bowl mix the ghee and the sugar that it forms a cream.
- Add the egg and mix well again.
- Add the orange zest and the orange juice and stir well until all is well combined and smooth.
- Add the three flours and the baking powder and stir with a wooden spoon until it forms a cookie dough. It should be all well combined and smooth.
- Cover the bowl with a plastic wrap and let it sit for an hour in the fridge.
- Preheat the oven to 180°C/380°F, prepare the granulated sugar and the icing sugar each in a small bowl. Prepare a cookie tray with parchment paper. Take the cookie dough out of the fridge.
- Now form 22 little balls and pass them first in the granulated sugar, then in the icing sugar and place them on the cookie tray. Transfer the tray into the oven.
- Bake the cookies 10 to 15 minutes. Take them out before they are getting a gold color.
- Let them cool out before you serve.
The cookie dough seems to be very smooth, but that's fine. After being in a cool place for an hour the balls form very easy and hold well, even in the oven.
To see if the cookies are baked, touch one and see if the outside seem to be hard, inside still very soft. They will harden when they cool out. They are soft inside and firm outside.