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Italian Almond-Blood Orange Cookies

Italian Almond-Blood Orange Cookies | Le Marche and Food | Scoop.it

These slightly chewy Italian cookies have ground toasted almonds and blood orange zest in the base. They're dipped in egg whites and topped with slivered almonds, then coated in a dusting of confectioners sugar.

For Cookies

  • 1/2 cup sliced blanched almonds, toasted and cooled (see note)
  • 2 cups (about 10 ounces) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 cup (about 7 ounces) sugar
  • 1 egg yolk (white reserved)
  • 1 teaspoon vanilla
  • 1 packed teaspoon blood orange zest from about 1 small blood orange


For Coating

  • 1 egg white (reserved from egg above)
  • 1 1/2 cups sliced blanched almonds
  • Confectioners sugar, for dusting

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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini