Orange Cardamom Macaroons

By • March 26, 2010 • 10 Comments

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Author Notes: Another version of my favorite cookies. This time, with lots of cardamom-y citrus-y flavor, crunch and chew. Adapted from Crunchy Bones Cookies, from the book Trick or Treat by Emily Gwathmey and Suzanne Slesin.mrslarkin

Serves 24 cookies

  • 1 cup toasted almonds, skins on
  • 1 cup toasted hazelnuts, skins removed
  • 12 cardamom pods, seeds removed and crushed
  • grated zest of 1 large orange
  • 2 cups confectioner’s sugar (spoon into measuring cup, then sweep off excess with a knife or offset spatula)
  • 2 large egg whites, room temperature
  • 24 whole toasted almonds and/or hazelnuts for decorating the cookies
  1. Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper.
  2. Place almonds, hazelnuts, cardamom and orange zest in the bowl of a food processor. Process until nuts are ground.
  3. Add confectioner’s sugar and pulse a few more times to blend, and the nuts are finely ground. Turn out to a large bowl.
  4. In a medium bowl, whisk egg whites for a minute or two, until fluffy. Pour over nut mixture, and blend well, mashing the mixture with a wooden spoon or rubber spatula to evenly incorporate the egg whites. Form into a ball shape.
  5. Divide dough into 24 balls. I use a small ice cream/cookie scoop, about 1 1/4 inch in diameter, which make them pretty uniform in size. Place on cookie sheets, 2 inches apart. Press whole almonds/hazelnuts onto cookies. Bake 8 to 10 minutes, or until just lightly browned on top. Let cool completely on pans before removing.
  6. Alternatively, after forming the 24 balls, roll each one out into 4 inch long logs, and form into a chubby “s” shape. A little powdered sugar sprinkled on your fingertips helps with the rolling.
  7. Cooking tip: if your eggs are cold, place them in some hot tap water for a few minutes, to bring them to room temperature faster.
Jump to Comments (10)

Tags: cookies, Easy, gluten-free

Comments (10) Questions (0)

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Steve_dunn02

almost 4 years ago Oui, Chef

Yippee....I have both almond and hazelnut meal in my freezer. I can make these delicious sounding treats today! - S

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Let me know how they turn out! Great idea to keep almond/hazelnut meal in the freezer!!

Bio

almost 4 years ago theyearinfood

Cardamom with orange is one of my favorite pairings.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Me too! Try it in warm milk with honey.

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almost 4 years ago bakingfamily

Love the idea of doing this all-almond -- can't wait to try these!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Let me know if you do! This is a great all-around "holiday" cookie.

Nancy_sokolove_head_shot

almost 4 years ago nancila

any thoughts on a good substitute for the hazelnuts (or is that blasphemous?!) I'm very allergic to them!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, sure! 2 cups almonds would be great!

Ozoz_profile

over 4 years ago Kitchen Butterfly

Orange and cardamom........my dream. I think it would work well with cumin too!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, that sounds nice!