Reviews (1)

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45 Ratings

5 star values:

                                  6

4 star values:

                                  9

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

01/05/2014

                Nice buttery flavor! Be sure not to burn, these cook quickly. I didn't put enough space between my cookies so it turned out as a giant blob, but it was so pliable that I made rolled cookies. Would be great as a side to ice cream or with coffee. A great recipe for instant gratification and leftover almonds (mine weren't blanched but they turned out fine).

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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 24

med106601_0411_jar_almond_orange.jpg

Ingredients

Ingredient Checklist

1/2 cup blanched slivered almonds

3/4 teaspoon anise or fennel seed

1/4 cup (1/2 stick) unsalted butter

1/4 cup sugar

3 tablespoons honey

1/2 teaspoon coarse salt

1/4 cup all-purpose flour (spooned and leveled)

1 tablespoon finely grated orange zest

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 24

med106601_0411_jar_almond_orange.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 24

Recipe Summary

Yield: Makes 24

Yield: Makes 24

Makes 24

med106601_0411_jar_almond_orange.jpg

med106601_0411_jar_almond_orange.jpg

Ingredients

Ingredients

  • 1/2 cup blanched slivered almonds
  • 3/4 teaspoon anise or fennel seed
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup sugar
  • 3 tablespoons honey
  • 1/2 teaspoon coarse salt
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon finely grated orange zest

Directions

Preheat oven to 375 degrees, with racks in middle and lower thirds. Line 2 baking sheets with parchment paper. In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

Reviews (1)

Add Rating & Review

45 Ratings

5 star values:

                                  6

4 star values:

                                  9

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

01/05/2014

                Nice buttery flavor! Be sure not to burn, these cook quickly. I didn't put enough space between my cookies so it turned out as a giant blob, but it was so pliable that I made rolled cookies. Would be great as a side to ice cream or with coffee. A great recipe for instant gratification and leftover almonds (mine weren't blanched but they turned out fine).

Reviews (1)

Add Rating & Review

45 Ratings

5 star values:

                                  6

4 star values:

                                  9

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  1

Add Rating & Review

45 Ratings

5 star values:

                                  6

4 star values:

                                  9

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  1

45 Ratings

5 star values:

                                  6

4 star values:

                                  9

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  1

45 Ratings

5 star values:

                                  6

4 star values:

                                  9

3 star values:

                                  15

2 star values:

                                  14

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 9
  • 3 star values:
  • 15
  • 2 star values:
  • 14
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

01/05/2014

                Nice buttery flavor! Be sure not to burn, these cook quickly. I didn't put enough space between my cookies so it turned out as a giant blob, but it was so pliable that I made rolled cookies. Would be great as a side to ice cream or with coffee. A great recipe for instant gratification and leftover almonds (mine weren't blanched but they turned out fine).

Martha Stewart Member

Rating: Unrated

01/05/2014

                Nice buttery flavor! Be sure not to burn, these cook quickly. I didn't put enough space between my cookies so it turned out as a giant blob, but it was so pliable that I made rolled cookies. Would be great as a side to ice cream or with coffee. A great recipe for instant gratification and leftover almonds (mine weren't blanched but they turned out fine).

Rating: Unrated

All Reviews for Lacy Almond-Orange Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lacy Almond-Orange Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest