Orange Almond Sables Recipes

ORANGE SABLE COOKIES

Steps:

• Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
• Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
• Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

ALMOND-ORANGE TOSSED SALAD

Steps:

• In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.

ORANGE ALMOND BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

ORANGE SPICED ALMONDS

Steps:

• In a small bowl, combine the sugar, orange zest, cinnamon, allspice and ginger. In a small bowl, beat egg white and orange juice. Add almonds; stir to coat. Sprinkle sugar mixture over almonds; mix well. Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove to waxed paper to cool.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

ORANGE ALMOND CAKE

Steps:

• Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
• Cut orange into chunks and discard seeds.
• Mix almond flour with 2 tablespoons sugar.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
• Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.

ORANGE SABLE DOUGH

Steps:

• Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside.
• Place butter and zest in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add egg and lemon juice, and combine. Add flour, and beat until combined.

ORANGE ALMOND SCONES

Steps:

• Preheat oven to 375 degrees.
• Mix together liguids with egg and extract, beat well with a fork (a 2 cup measuring cup is perfect for this.).
• Mix together in a separate bowl flour, baking powder and soda, and salt.
• Cut in butter until fine granules form.
• Stir in sugar, almonds and orange peel.
• Add egg mixture and stir with a fork until a soft dough forms, add a little extra milk if needed.
• Turn out onto a board and give 5-6 kneads.
• Divide dough in half and pat into circles on an ungreased cookie sheet; cut each circle into 6-8 wedges, depending what size scone you want.
• For crisper scones seperate wedges on the sheet.
• Bake about 25 minutes or until medium brown.

ORANGE-ALMOND SABLES

Steps:

• Preheat oven to 350*F.
• Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in orange peel and liqueur.
• Set aside 24 whole almonds.
• Place remaining cooled almonds in food processor.
• Process using on/off pulsing action until almonds are ground, but not pasty.
• Place ground almonds, flour and salt in medium bowl; stir to combine.
• Gradually add to butter mixture.
• Beat with electric mixer at low speed until well blended.
• Place dough on lightly floured surface.
• Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness.
• Cut dough with floured 2 1/2-inch fluted or round cookie cutter.
• Place dough 2 inches apart on ungreased cookie sheets.
• Lightly brush tops of cookies with beaten egg.
• Press 1 whole reserved almond in center of each cookie.
• Brush almond lightly with beaten egg.
• Bake 10 to 12 minutes or until light golden brown.
• Let cookies stand 1 minute on cookie sheets.
• Remove cookies with spatula to wire racks; cool completely.
• Store tightly covered at room temperature, or freeze up for 3 months.
• Notes:*To toast almonds, spread in single layer on baking sheet.
• Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.