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!