These ‘Orange Almond Wedding Cookies’ look like little dollops of ice cream! Once you bite into the buttery goodness, you know you’re tasting something that could well be addictive~~they’re almost bite size~~unless you want to be dainty and make two bites out of them~~and, they have the subtle hint of orange and the rich flavor of almonds. Yep, you can eat more than one, probably up to 5 or 6, before you realize you’re in trouble!
I’m not sure why these are called ‘wedding cookies’~~I think it’s because they’re white and fragile looking. Many cultures have their own variations of this cookie~~Mexico, where they’re called Biscochitos, Russia, Greece, China, Italy and more. And, each has their subtle touch of different surprise ingredients~~cinnamon, vanilla beans, cardamom, allspice~~most use pecans, but I just love the idea of almonds!
Makes: About 4 dozen
Preheat oven to 325
What you need & What you do:
2 sticks room temperature salted butter
3/4 cup powdered sugar (divided)
1 tbl sugar
2 tsp Rodelle vanilla (Note~~when you’re baking and using small amounts of ingredients, it’s important to use the best!)
1/2 tsp Rodelle almond extract
1/8 tsp salt
1/2 orange~~zest & juice
2 cups flour
1 cup finely minced (in food processor) almonds
Cream together the butter, 1/2 cup powder sugar and sugar. Add the vanilla, almond extract, salt, orange zest/juice and work in. Use a hand sifter and sift in 1/2 cup flour at a time and blend in until all the flour is incorporated. Add the almonds and blend in.
Using a small spring scoop, dollop onto a parchment-paper lined cookie sheet and bake in a preheated 325 oven about 12-15 minutes. Let cool about 10 minutes then sift on the remaining powdered sugar.
©alice d’antoni philllips www.allyskitchen.com