These are a cross between a cookie and a candy, so delectably chewy and with just a hint of orange. These would be a great Christmas cookie too. The snow-capped peaks and the orange-flavour would be so perfect.
I have made these cookies with different groups now and have had slight variations on this cookie based the almond flour we used, the hand that measures and the hand that stirs the pot. Sometimes thick and chewy, sometimes thin and crisp. Every way we made them, they were always delicious. But I do have to say, these are really at their best the day they are made. If you were serving them after that, I would slightly warm them for guests. But here I am eating one a week after making them, and they are still yummy straight from the jar.
Naturally gluten-free, egg-free, vegan and simple to make: what are you waiting for? These are great for everyone!
Adapted from greekboston.com
This recipe makes a thick, sticky dough that can be thinned with slightly more water for a cookie that spreads a bit more, resulting in a thinner, crisp cookie.
Makes about 18 cookies
2 cups almond flour
1 cup sugar
1/4 cup water
1 tsp orange extract or flavouring
*optional but recommended: icing sugar or confectioner's sugar for dusting
1. Preheat oven to 325 degrees.
2. Combine all ingredients in a medium saucepan and cook over medium heat until all ingredients come together (just wait, it will look dry but eventually the sugar will begin to melt), and no moisture remains, about 5 minutes or so. It will have the consistency of play dough.
3. Drop by heaping tablespoonfuls onto parchment-lined cookie sheet, leaving only a little bit of room for them to spread. Leave in heaping scoops if you want them rounded or press down gently with palm.
4. Bake for approximately 20 minutes, until cookies spread and are golden brown. Let cool for a few minutes before removing to a cooling rack.
5. Dust with icing sugar if desired.