Tag Archives: orange_zest

Orange-Almond Shortbread Cookies

Orange zest gives these cookies their subtle orange flavor. Make sure you have lots of milk available when you serve them. This recipe is adapted from a Martha Stewart recipe. It received a second place ribbon at the San Diego County Fair. Continue reading

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Strawberry / English Muffin French Toast

Thanks to this year’s El Niño effect there is currently an abundance of strawberries on the market (I can get them for 88 cents a pound at Ralph’s supermarkets in southern California). So I was ecstatic when I received a Food Network e-mail with a link to the Food Network Magazine Strawberry Shortcake French Toast recipe. If you add a spoon of fresh whipped cream, this is a breakfast I would be happy to order in a restaurant. Continue reading

Chocolate Orange Espresso Thin Cookies

Another recipe from Martha Stewart. The secret to these cookies is to cut the dough to the same consistently thin size. Also,I sift the dry ingredients onto a flexible cutting mat. This makes it easier to add to the other ingredients in the mixer.

These cookies are made for coffee. Continue reading

Chewy Almond Orange Cookies

This recipe is from Martha Stewart Living. The consistency of these confections is like a cross between a cookie and a soft meringue.

Makes 18 cookies.

Ingredients

  • 4 ½ oz sliced almonds (divided into 3 ½ oz and 1 oz)
  • ¾ C sugar (divided into ½ C and ¼ C)
  • ¼ C all-purpose flour
  • Zest of 2 oranges
  • 1 tsp anise, crushed
  • 3 large eggs, room temperature
  • ¼ tsp salt
  • 2 tsp confectioners’ sugar

Recipe

  1. Preheat oven to 350°.
  2. In a food processor, blend 3 ½ ounces of almonds with ½ C sugar until almonds are finely ground.
  3. Transfer almond mixture to a bowl and stir in flour, orange zest and anise.
  4. Using a stand mixer whisk egg whites, salt, ¼ C sugar until soft peaks form.
  5. Fold egg whites into almond mixture.
  6. Spoon tablespoons of batter 2 inches apart on two baking sheets lined with parchment paper. Using remaining almonds arrange three almonds on each cookie. Sift confectioners’ sugar over cookies.
  7. Bake until cookies are slightly browned on the edges, about 12 minutes. Cool for two minutes before moving to cooling rack to cool completely.