Orange Cardamom Macaroons

March 26, 2010
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
In This Recipe
  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.

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