Citrus Almond Cookies Recipe

4 2 1
Citrus Almond Cookies Recipe
Citrus Almond Cookies Recipe photo by Taste of Home
Publisher Photo

Citrus Almond Cookies Recipe

Read Reviews
4 2 1
Publisher Photo
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.
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Citrus Almond Cookies in Country Woman Christmas Annual 2009, p66

Nutritional Facts

1 each: 83 calories, 5g fat (1g saturated fat), 7mg cholesterol, 7mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 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
  1. Place almonds in a food processor; cover and process until chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside.
  2. 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.
  3. Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 325° for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  4. 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.
Originally published as Citrus Almond Cookies in Country Woman Christmas Annual 2009, p66

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Reviews forCitrus Almond Cookies

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amy.iverson User ID: 8068596 208469
Reviewed Nov. 16, 2014

"Very tasty"

MY REVIEW
emal013 User ID: 6329135 161851
Reviewed Nov. 7, 2011

"I'd like to make this recipe again. However, I think the recipe is omitting an amount of flour. I made them and they were not at all like the picture. I couldn't roll them because there was nothing to hold them together. Please help!!!"

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