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Mandarin Orange-Almond Cookies

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Tender mandarin orange-almond cookies with lightly golden edges, fragrant citrus zest, and rich almond flavor. Enjoy them plain, topped with sliced almonds, or finished with a bright mandarin glaze.

Ingredients

  • All-purpose flour
  • Almond flour
  • Baking powder
  • Fine salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large egg
  • Fresh mandarin orange zest
  • Fresh mandarin orange juice
  • Almond extract
  • Vanilla extract
  • Sliced almonds, optional
  • Powdered sugar, for the glaze
  • Fresh mandarin orange juice, for the glaze
  • Fresh mandarin zest, optional for the glaze
  • Almond extract, optional for the glaze

Instructions

  1. Whisk together the all-purpose flour, almond flour, baking powder, and salt in a medium bowl, breaking apart any lumps of almond flour.
  2. In a separate bowl, beat the softened butter and granulated sugar for a few minutes until pale and fluffy. Add the egg and mix until smooth and combined.
  3. Mix in the fresh mandarin zest, mandarin juice, almond extract, and vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
  5. If the dough is sticky or very soft, cover and refrigerate it for 30 to 60 minutes to make shaping easier and reduce spreading.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop small portions of dough and gently roll them into balls. Press optional sliced almonds onto the tops and arrange the cookies on the prepared baking sheets, leaving space between them.
  8. Bake for 10 to 13 minutes per batch, until the edges are lightly golden while the centers remain relatively pale and soft.
  9. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with enough fresh mandarin juice to create a thick but pourable consistency. Add optional mandarin zest and a small amount of almond extract if desired.
  11. Drizzle the glaze over the completely cooled cookies and allow it to set before serving or storing.

Notes

  • Use finely grated mandarin zest without the bitter white pith for the strongest fresh citrus aroma.
  • For even more mandarin flavor, rub the zest into the granulated sugar before creaming it with the butter.
  • Chill particularly soft or sticky dough before baking to help prevent excessive spreading.
  • For extra crunch, roll the dough balls in sliced or finely chopped almonds before baking.
  • Dark chocolate chips or chopped dark chocolate can be folded into the dough for a chocolate-mandarin variation.
  • Finely chopped candied orange or mandarin peel can be added for concentrated citrus flavor.
  • Orange, clementine, tangerine, blood orange, or lemon can replace the mandarin.
  • The prepared dough can be covered and refrigerated for up to 2 days before baking.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.
  • Freeze baked, unglazed cookies or shaped portions of unbaked dough for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/mandarin-orange-almond-cookies/