Citrus Almond Cookies
Crisp, yet chewy, citrus cookie with notes of almond and cocoa.
Servings: 40 cookies
Ingredients
- 2 tblsp finely diced orange and lemon peel zested in strips from the fruit, then diced
- 1 cup sugar, divided
- 1 3/4 cups almond flour, divided
- 1 cup white whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup olive oil
- 1/4 cup applesauce
- 1 egg
- 1/4 tsp vanilla Fiori de Sicilia, if available
- 1/2 tsp almond extract
- 1/3 cup cocoa nibs
Instructions
- Preheat the oven to 350 degrees F. and line 2 cookie sheets with parchment paper. Combine the diced citrus peel with 2/3 cup of the sugar and set aside.
- In a large bowl, mix together 1 1/2 cups of the almond flour, flour, salt, baking soda and cocoa nibs.
- In a small bowl, whisk together the olive oil, applesauce, egg and extracts. Blend well, then mix in the reserved sugar mixture.
- Stir the liquid ingredients into the dry ingredients in the large bowl and mix well. Combine the remaining sugar and almond flour in a small bowl. Scoop the cookies by rounded teaspoonful, and roll in the almond flour and sugar mix. Roll between your hands into balls, then place on the prepared sheet and flatten slightly with your fingers or the bottom of a glass.
- Bake 12-15 minutes, until lightly browned and firm. Remove to a cooling rack.