These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies. Once baked, they can be drizzled with a little confectioners’ sugar icing and a little more orange zest.

This recipe yields approximately 34 cookies. Remember that when baking in convection, two racks can be baked at the same time with even results. This recipe can easily be doubled if a larger quantity is desired.

INGREDIENTS

For the cookies

2 cups raw almonds, toasted

½ cup granulated sugar

3 ½ oz mini milk or dark chocolate chips

¼ tsp cinnamon

1 egg

2 tsp orange zest

1 tbsp orange juice

1 tsp lemon zest

½  tsp lemon extract

1 tsp vanilla extract

For the frosting

½ cup confectioners’ sugar

¼ tsp lemon extract

¼ tsp vanilla extract

1 - 2 tsp water

PREPARATION

To toast the almonds, heat the oven in the Convection Bake or Bake mode to 350 F/ 180 C. Spread the almonds onto a rimmed baking sheet and bake for 8 - 10 minutes. Cool the almonds, then process them into very small chunks in a food processor.

Combine the almonds, sugar, chocolate, and cinnamon in a large bowl. Beat the egg in a small bowl and stir in the orange and lemon zest, orange juice, lemon, and almond extracts. Pour the egg mixture into the almond mixture and stir well to combine.

Chill the mixture for at least two hours until slightly stiff. 

Heat the oven in the Convection or Convection Bake mode to 325F/ 165C. Roll the cookie mix into small 1” balls and place them 2” apart on a parchment-lined baking sheet.

Bake for 12 - 14 minutes or until the bottoms are lightly browned. Remove to a wire rack to cool.

To make the icing, combine the confectioners’ sugar with the extracts and just enough water to achieve a good spreading consistency. Drizzle over the cookies and zest a little orange over the cookies for garnish.

Makes 34