- 3 cups all purpose flour
- 1 teaspoons baking soda
- 1/ 4 teaspoons salt
- 1 teaspoons nutmeg
- 1 cups granulated sugar
- Zest of a large orange
- 2 tablespoons orange juice
- 2 stick unsalted butter, softened to room temperature
- 1 egg, plus one yolk, room temperature
- 1 tablespoons almond extract
- 1 egg white
- Sliced almonds for decorating
Combine the flour, baking soda, salt and nutmeg in a large bowl. Set aside.
In a stand mixer fitted with a paddle attachment, mix the sugar and orange zest together. Add the juice and butter, then cream together for two minutes. Next, mix in the egg and egg yolk, followed by the extract.
Mix in the dry ingredients just until a crumbly dough forms, scraping down the edges as necessary. Form a dough ball with your hands. Place the dough in the center of a large piece of plastic wrap. Shape in a 1 1/2" log, wrapped tightly and chill in the refrigerator for 30 minutes, or overnight.
Prepare two baking sheets with parchment paper. Cut the chilled log into 1/4" slices, shaping and flattening as necessary while you place the cookies on the prepared baking sheet.
For the decoration: mix the egg white with a teaspoon of water. Generously brush egg wash on the cookies and decorate with almond slices. Chill the cookies for 15 minutes.
Preheat the oven to 325F. Bake the chilled cookies for 13-15 minutes, rotating the pan halfway through the baking time. Do not overbake. Rest the cookies on the baking sheet before moving to a cooling rack.
Store in an airtight container with parchment paper in between the cookies for up to a week at room temperature.
• Add ¾ cup of chopped almonds to the dough before shaping it into a log for an extra nutty flavor. • Allow time for these cookies to chill after you make the dough and then again after shaping. Watch them carefully during the last few minutes of baking time so they don't brown. Do not overbake. • The Almond Orange Celebration Cookies dough freezes well. You can store the wrapped dough log in the freezer with a zip top bag.
Pro Cookie Tips • Use room temperature butter and eggs. • Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. • Chill the dough for at least 30-60 minutes creating the dough. Chill again for 30 minutes after the cookies are formed, right before baking. • Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. • Rotate baking sheets halfway through the baking time. • Rest the cookies on the baking sheet before moving to a cooling rack. • Cool cookies completely before storing.