Big Almond Orange Ginger Cookie Recipes

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ITALIAN ALMOND-ORANGE COOKIES



Italian Almond-Orange Cookies image

Provided by A Family Feast

Categories     cookies

Time 1h25m

Number Of Ingredients 7

1/3 cup egg whites (we separated two jumbo eggs and got exactly 1/3 cup of egg whites, but you may need more than two eggs to measure out exactly 1/3 cup)
1 ¼ cups granulated sugar
Zest of one orange
2 tablespoons honey
2 ½ cups almond flour
½ teaspoon baking powder
½ cup powdered sugar

Steps:

  • In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
  • Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
  • Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
  • When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
  • Cover two cookie sheets with parchment paper.
  • Place the powdered sugar in a small bowl.
  • Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
  • Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
  • Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
  • Bake both together for 15-17 minutes, rotating the pans half way through.
  • The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don't go by the feel of the cookie and don't lift off the cookie sheet yet.
  • As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
  • Store at room temperature in an air-tight container.

Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 13.5 g, Sodium 2.1 mg, Fat 2.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 0 mg

BIG ALMOND-ORANGE-GINGER COOKIE



Big Almond-Orange-Ginger Cookie image

Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Serves 8 to 10

Number Of Ingredients 12

1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan
1 1/2 cups blanched almonds (7 1/2 ounces)
1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
3/4 cup high-quality orange marmalade, such as Bonne Maman
2 tablespoons fresh lemon juice
2/3 cup sugar
1/2 teaspoon grated orange zest
1 teaspoon grated peeled ginger (from a 1-inch piece)
Clementines, dark chocolate, orange wedges, and persimmons, for serving
Blood-orange sorbet, for serving

Steps:

  • Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
  • Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.

ALMOND GINGER COOKIES



Almond Ginger Cookies image

Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup crystallized ginger, finely chopped
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger., Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie., Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 20mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

HONEY ORANGE GINGER COOKIES



Honey Orange Ginger Cookies image

Enjoy these flavorsome cookies enriched with honey, orange and ginger - a tasty Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 11

2 1/4 cups Gold Medal™ all-purpose flour
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
2/3 cup sugar
1/2 cup honey
1 teaspoon orange extract
1 egg
Additional sugar

Steps:

  • In medium bowl, mix flour, orange peel, ginger, baking soda and baking powder; set aside. In large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed until creamy. Add honey, orange extract and egg; beat until blended. On low speed, gradually beat in flour mixture just until blended. Cover; refrigerate 30 minutes to 1 hour.
  • Heat oven to 350°F. Shape dough into 1-inch balls; roll in additional sugar. On ungreased cookie sheets, place balls 2 inches apart; flatten slightly with bottom of drinking glass.
  • Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

GINGER-ALMOND SHORTBREAD COOKIES



Ginger-Almond Shortbread Cookies image

A not too sweet cookie, nice to have on hand or to add to a tray of different cookies. This came from a friends Jewish Grandmother who used to fix them for us occasionally.

Provided by bayou-mimi

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup butter, at room temperature
2/3 cup sifted confectioners' sugar
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/4 cup finely ground almonds
24 whole almonds

Steps:

  • Preheat oven to 350°.
  • In a large mixing bowl, cream butter with sugar and almond extract until smooth.
  • Add flour, ginger, and ground almonds and beat mixture until well combined.
  • On a floured surface, roll dough out to 1/2-inch thickness.
  • Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
  • Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
  • Remove to rack and cool.

GINGER COOKIES WITH ORANGE GLAZE



Ginger Cookies with Orange Glaze image

These are deliciously soft, chewy cookies. They are wonderful for Christmas plates and bake sales because they don't fall apart easily. Garnish with decorative pearls if desired.

Provided by racahoon

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 43m

Yield 24

Number Of Ingredients 16

2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
¼ teaspoon salt
2 tablespoons butter-flavored shortening (such as Crisco®)
2 cups confectioners' sugar
1 ½ teaspoons orange extract
2 tablespoons milk
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
  • Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
  • Roll dough into 1-inch balls and arrange on ungreased baking sheets.
  • Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
  • Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
  • Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 31.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 185.3 mg, Sugar 21.1 g

ORANGE GINGER COOKIES



Orange Ginger Cookies image

Make and share this Orange Ginger Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 3h10m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1 cup butter
1 1/2 cups sugar
1 egg
4 teaspoons orange zest (about 1 large orange)
2 teaspoons molasses or 2 teaspoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon clove
1/2 teaspoon salt

Steps:

  • Cream together butter and sugar.
  • Add egg and mix well.
  • Add grated peel and molasses and mix again.
  • Stir together dry ingredients and add to butter mixture, stirring well.
  • Wrap up dough and chill for several hours or overnight.
  • Roll dough very thin and cut out cookies with cookie cutters.
  • Bake on greased cookie sheets at 375°F for 8 to 10 minutes.

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From recipeschoice.com


BIG ALMOND-ORANGE-GINGER COOKIE RECIPE
Sep 2, 2019 - Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert. Sep 2, 2019 - Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


ALMOND GINGERBREAD COOKIES | MCCORMICK
Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 2 Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
From mccormick.com


ALMOND GINGER COOKIES - LAZY CAT KITCHEN
Preheat the oven to 175° C. In a bowl, mix in. almond flour. , salt, baking soda and cinnamon. Add in maple syrup, grated ginger and olive oil. Mix in and add orange juice – depending on how fine your almonds are you may need to add a bit more or less liquid. Add it in tablespoon by tablespoon until you are able to easily form balls from the ...
From lazycatkitchen.com


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