Almond Raisin Orangey Goodness Gluten-Free Cookies
/
Adapted from Oatmeal Raisin Cookies by David Lebovitz, these cookies are little gems. The addition of orange zest is a must. My Singaporian roomie for two weeks at Better Farm, Soon Kai, whipped these up one night during a cut throat bake-off against traditional chocolate chip cookies (containing flour). Myself and Biker Bob agreed these were the winners, no contest. This recipe calls for sugar, which I don't normally bake with. I can't wait to try them made with honey and possibly more orange zest!
Almond Raisin Orangy Goodness Cookies
makes 60 small cookies
1 1/2 sticks unsalted butter
3/4 C granulated sugar
3/4 cup packed light brown sugar
2 eggs
3 1/2 cups almond flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp nutmeg
1 tsp ground cinnamon
1 T finely chopped orange peel
1 1/2 C toasted chopped almonds
1 C raisins
Preheat the oven to 350
Cream the room temperature butter and sugars very well
In a separate bowl, mix the flour, baking soda, salt, nutmeg, cinnamon, orange peel, toasted almonds, and raisins
Mix the dry ingredients with the creamed butter and sugar
Slowly add the eggs one at a time
Chill for a few hours to overnight.
Using a spoon, shape into small balls of dough and place on a baking sheet
Bake at 350F for 10 minutes, then rotate the baking sheet 180 degrees.
Using a spoon, depress the tops of the cookies and continue baking for another 10 - 11 minutes. Be careful not to let the bottoms burn.
Almond Raisin Orangy Goodness Cookies
makes 60 small cookies
1 1/2 sticks unsalted butter
3/4 C granulated sugar
3/4 cup packed light brown sugar
2 eggs
3 1/2 cups almond flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp nutmeg
1 tsp ground cinnamon
1 T finely chopped orange peel
1 1/2 C toasted chopped almonds
1 C raisins
Preheat the oven to 350
Cream the room temperature butter and sugars very well
In a separate bowl, mix the flour, baking soda, salt, nutmeg, cinnamon, orange peel, toasted almonds, and raisins
Mix the dry ingredients with the creamed butter and sugar
Slowly add the eggs one at a time
Chill for a few hours to overnight.
Using a spoon, shape into small balls of dough and place on a baking sheet
Bake at 350F for 10 minutes, then rotate the baking sheet 180 degrees.
Using a spoon, depress the tops of the cookies and continue baking for another 10 - 11 minutes. Be careful not to let the bottoms burn.
