Orange Almond Cookies

posted in Desserts on by

Steel Ground Yellow Cornmeal, Stone Ground Cornmeal, and White or Yellow Cornmeal, basically three types of flour made from ground maize, or dried corn, are all readily available in most American supermarkets:. The main difference between each one is the amount of the corn kernel used, resulting in more or less texture and more or less nutritional value. I like the gritty texture of the Steel ground (more texture, more value) but this is really a matter of personal taste. White and yellow cornmeal are most commonly used for baking. Take your pick.

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Orange Almond Cookies
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Serves: 3 dozen
 
Ingredients
  • ¼ cup lightly toasted and cooled almonds (page 00), finely ground
  • ½ cup (1 stick/1/4 pound) unsalted butter, at room temperature
  • ¼ cup plus 2 tablespoons sugar
  • 1 teaspoon freshly grated orange zest
  • 1 large egg, at room temperature
  • 2 tablespoons frozen orange juice concentrate, thawed
  • ¾ cup all purpose flour
  • ¼ cup cornmeal
  • ¼ teaspoon kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the almonds, butter, sugar and orange zest in the bowl of a mixer fitted with a paddle and mix until creamy.
  3. Scrape down the sides of the bowl, add the egg and orange juice concentrate, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Form into 1 1-½ inch diameter logs and cover with parchment paper.
  7. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  8. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  9. With the tip of a very sharp knife, cut ¼ - ⅜ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 12- 14 minutes.
  10. Cool cookie sheet completely between batches.
  11. Transfer cookies to a wire rack. Repeat with remaining dough.