Orange Cardamom Macaroons

March 26, 2010
0 Ratings
  • Serves 24 cookies
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Sammy
  • Shila Soni
    Shila Soni
  • Oui, Chef
    Oui, Chef
  • theyearinfood
  • nancila

15 Reviews

Sammy December 16, 2017
I have a Newby question. Do I crush the Cardomom seeds or pods? I have never used before.
mrslarkin December 16, 2017
Hi Sammy, crush the pods to remove the seeds. Discard the pod shells. Then crush the seeds.
Sammy December 17, 2017
Thanks so much!
Shila S. June 21, 2017
Yum, how long would these last? I'm looking for a treat to mail a friend.
mrslarkin June 21, 2017
These last at least a week. Hope you like them!
Oui, C. November 12, 2010
Yippee....I have both almond and hazelnut meal in my freezer. I can make these delicious sounding treats today! - S
mrslarkin November 12, 2010
Let me know how they turn out! Great idea to keep almond/hazelnut meal in the freezer!!
theyearinfood November 11, 2010
Cardamom with orange is one of my favorite pairings.
mrslarkin November 11, 2010
Me too! Try it in warm milk with honey.
bakingfamily November 10, 2010
Love the idea of doing this all-almond -- can't wait to try these!
mrslarkin November 10, 2010
Let me know if you do! This is a great all-around "holiday" cookie.
nancila November 8, 2010
any thoughts on a good substitute for the hazelnuts (or is that blasphemous?!) I'm very allergic to them!
mrslarkin November 9, 2010
oh, sure! 2 cups almonds would be great!
Kitchen B. March 26, 2010
Orange and dream. I think it would work well with cumin too!
mrslarkin March 26, 2010
oh, that sounds nice!