Print Options

Back to Citrus Almond Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Citrus Almond Cookies

These frosted goodies were a "must" every Christmas in my Italian mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection.

72 ServingsPrep: 15 min. + chilling Bake: 15 min./batch + cooling

Ingredients

4 cups unblanched almonds, toasted
1 cup sugar
5 milk chocolate candy bars (1.55 ounces each), chopped
1/2 teaspoon ground cinnamon
2 eggs
4 teaspoons grated orange peel
1 tablespoon orange juice
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
1 teaspoon lemon extract
FROSTING:
1 cup confectioners' sugar
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 to 4 teaspoons water

Directions

Place almonds in a food processor; cover and process until chopped.
In a large bowl, combine the almonds, sugar, chocolate and cinnamon;
set aside.
In a small bowl, beat the eggs, orange peel, orange juice, lemon peel
and extracts until combined. Gradually add to almond mixture and mix
well. Cover and refrigerate for 2 hours or until easy to handle.
Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined

2 of 2

Citrus Almond Cookies (continued)

Directions (continued)

baking sheets. Bake at 325° for 12-15 minutes or until bottoms
are lightly browned. Remove to wire racks to cool.
Meanwhile, in a small bowl, combine the confectioners' sugar,
extracts and enough water to achieve spreading consistency. Spread
over cooled cookies. Store in airtight containers. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 83 calories, 5 g fat (1 g saturated fat), 7 mg cholesterol, 7 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.