Orange Cardamom Macaroons
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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
- Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper.
- Place almonds, hazelnuts, cardamom and orange zest in the bowl of a food processor. Process until nuts are ground.
- Add confectioner’s sugar and pulse a few more times to blend, and the nuts are finely ground. Turn out to a large bowl.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
- This recipe was entered in the contest for Your Best Recipe with Cardamom
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Almond Macaroons
Tags: cookies, Easy, gluten-free
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over 2 years ago Oui, Chef
Yippee....I have both almond and hazelnut meal in my freezer. I can make these delicious sounding treats today! - S
over 2 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!!
over 2 years ago theyearinfood
Cardamom with orange is one of my favorite pairings.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Me too! Try it in warm milk with honey.
over 2 years ago bakingfamily
Love the idea of doing this all-almond -- can't wait to try these!
over 2 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.
over 2 years ago nancila
any thoughts on a good substitute for the hazelnuts (or is that blasphemous?!) I'm very allergic to them!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, sure! 2 cups almonds would be great!
about 3 years ago Kitchen Butterfly
Orange and cardamom........my dream. I think it would work well with cumin too!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, that sounds nice!