Best 11 Lacy Almond Orange Cookies Recipes

ORANGE FRENCH LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
• Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
• With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

ITALIAN ALMOND-ORANGE COOKIES

Steps:

• In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
• Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
• Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
• When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
• Cover two cookie sheets with parchment paper.
• Place the powdered sugar in a small bowl.
• Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
• Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
• Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
• Bake both together for 15-17 minutes, rotating the pans half way through.
• The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don't go by the feel of the cookie and don't lift off the cookie sheet yet.
• As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
• Store at room temperature in an air-tight container.

LACY ALMOND-ORANGE COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. Line 2 baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

ALMOND LACE COOKIES

Steps:

• In a large bowl mix together the sugar, flour and almonds.
• Stir in the egg white, butter and vanilla until blended.
• Drop dough by tablespoonfuls 3" apart on parchment lined baking sheets.
• Bake in a preheated oven for 10-12 minutes.
• Let cool on the baking sheets and then remove from paper.
• Store in an airtight container.

ALMOND LACE COOKIES

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
• Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
• Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.

ORANGE ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F. In a baking pan toast almonds in one layer in middle of oven until golden, about 10 minutes.
• In a 1- to 1 1/2-quart heavy saucepan bring orange juice, sugar, and butter to a boil over moderate heat, stirring, and boil about 5 minutes or until mixture is thick and bubbles are tan-colored. Remove pan from heat and stir in almonds, zest, flour, vinegar, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
• To form and bake lace cookies:
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

LACEY ALMOND COOKIES

Steps:

• Preheat oven to 325, line cookie sheet with parchment paper or non stick foil.
• Mix oats, sugar, flour, salt, baking powder, 1/2 of egg, butter, and vanilla. Mix until well combined. Add almonds.
• Drop by teaspoons 3 inches apart (they spread).
• Bake for 10-12 mins, edges should be slightly browned.
• Let cool then peel from paper/foil.

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

ORANGE-ALMOND LACE COOKIES

Steps:

• Preheat oven to 325°F.
• Line large baking sheet with parchment paper.
• Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted.
• Remove from heat.
• Stir in nuts, sugar, flour, orange peel and salt; then stir in egg.
• Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
• Bake cookies until lacy and golden brown, about 15 minutes.
• Gently slide parchment paper with cookies onto rack; cool completely.
• Transfer cookies to paper towels.
• Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.
• (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.).

LACE COOKIES

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

ALMOND LACE COOKIES

Steps:

• Preheat oven to 350°F and generously grease 2 large baking sheets.
• Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
• Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)