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Citrus Almond Cookies

 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.
Nutritional 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.
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