Diese Orangen-Mandel-Kekse are simple 3-ingredient cookies made with just 3 ingredients: almond flour, oranges, and unrefined sugar, which means no oil, no gluten, no eggs, and no dairy!
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Orangen-Mandel-Kekse
Diese Orangen-Mandel-Kekse are simple 3-ingredient cookies made with just 3 ingredients: almond flour, oranges, and unrefined sugar, which means no oil, no gluten, no eggs, and no dairy!
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Portionen: 12 Cookies
Kalorien: 190.1 kcal
Inhaltsstoffe
- 2 ½ Tassen Mandelmehl - (Anmerkung 1)
- ¾ Tasse Unraffinierter Rohrzucker - (Anmerkung 2)
- ⅓ Tasse Orangensaft - (Anmerkung 3)
- 1 bis 2 Teelöffel Orangenschale - (Anmerkung 4)
Zum Überziehen/Verzieren der Kekse
- ½ Tasse Gehobelte Mandeln
- ¼ Teelöffel Mandel Extrakt - optional
Anleitungen
- Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- Fill a small bowl with the sliced almonds. You will use it later to roll each cookie dough ball.
- In a mixing bowl, stir almond flour, unrefined cane sugar, orange juice, orange zest, and almond extract (if used), until the dough is sticky and consistent.
- Nimm einen kleinen Keksteigportionierer oder einen Esslöffel, um eine kleine Menge Keksteig zu entnehmen und ihn in deinen leicht eingefetteten Händen zu einer Kugel zu formen. Mit diesem Rezept habe ich 12 Keksteigkugeln hergestellt.
- Generously oil your hands, and roll each cookie dough ball between your palms so they are smooth, then press each side of the cookie dough ball into the sliced almonds, so the almonds stick to the ball. The shape of the ball will flatten when you follow this step. Re-roll the dough to form a ball, it will stick the sliced almonds even better.
- Repeat for all the remaining cookie dough balls and place them one inch apart on the prepared cookie sheet.
- Use the palm of your hand to lightly press and flatten each cookie.
- Bake the cookies for 15-17 minutes at 350°F (180°C) until the almonds are nicely golden brown.
- Let the cookies cool down on the cookie sheet at room temperature for 20 minutes. Don't touch them at all, as they are soft at first and firm up as they cool down.
- Transfer the cookies to a cooling rack for another 30 minutes.
Notizen
Hinweise 1: Almond meal works, but the cookies will be brown and their texture gritty. The recipe doesn’t work with oat flour or flour.
Hinweise 2: Unrefined cane sugar, like demerara, can be used as a swap without altering the white color of the cookies. Other sugars like coconut sugar, brown sugar, work, but the cookies will be darker. Sugar-free crystal sweeteners like erythritol/monk fruit blends work. Allulose works, but it won’t crisp the cookies as much.
Hinweise 3: You can use freshly squeezed or bottled orange juice without additives like sugar.
Hinweise 4: You can add 1 or 2 teaspoons or even more orange zest, depending on how much you enjoy the bitter orange taste it adds to the cookie dough. Start with 1 teaspoon, taste the dough, and add gradually, tasting and adjusting as you need.
Hinweis 5: You can add 1/4 teaspoon of almond extract or 1 teaspoon of vanilla extract to flavor the cookie dough.
OfenmodusIch verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.
LagerungDie Kekse können bis zu 4 Tage in einem luftdichten Behälter im Kühlschrank aufbewahrt werden. In Gefrierbeuteln sind sie bis zu 1 Monat haltbar. Zum Auftauen am Vortag bei Zimmertemperatur auftauen lassen.
Ernährung
Portion: 1Plätzchen | Kalorien: 190.1kcal | Kohlenhydrate: 15.2g | Eiweiß: 5.8g | Fett: 13.5g | Gesättigte Fettsäuren: 1g | Mehrfach ungesättigtes Fett: 0.5g | Einfach ungesättigte Fettsäuren: 1.2g | Transfett: 0.001g | Natrium: 19.7mg | Kalium: 42.4mg | Ballaststoffe: 3g | Zucker: 8.1g | Vitamin A: 14.5IU | Vitamin C: 3.7mg | Kalzium: 60.3mg | Eisen: 1mg | Magnesium: 11.2mg | Phosphor: 19.6mg | Zink: 0.1mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.
- Mandelmehl – This is the base of the cookies, giving them a wonderful moist, soft texture and nutty flavor. I recommend using fine almond flour for the best results. Almond meal also works, but the cookies will have a grainier texture and a darker color.
- Unraffinierter Zucker – This ingredient provides sweetness and helps the cookies become slightly crispy on the edges. I like using unrefined cane sugar to keep the cookies’ color light. You can also use demerara sugar or coconut sugar, but they will make the cookies darker. For a sugar-free version, a crystal monk fruit/erythritol blend is a great substitute.
- Orangensaft – This provides the moisture needed to form the cookie dough and is the main source of the fresh citrus flavor. Both freshly squeezed and good-quality bottled orange juice are fine.
- Orangenschale – This adds a concentrated, bright orange flavor that you can’t get from the juice alone. It really makes the citrus taste pop.
- Gehobelte Mandeln – These create a beautiful, crunchy coating on the outside of the cookies, adding a lovely texture contrast to the soft center.
- Mandel Extrakt – While optional, a little almond extract enhances the nutty almond flavor of the cookies, complementing the orange perfectly. Vanilla extract is another great option for a warmer flavor.
How to Make Orange Almond Cookies in Pictures
Carines Backtipps
Lassen Sie mich Ihnen noch ein paar Tipps für den perfekten Keks geben.
- Süßstoffwahl – It’s best to stick to a crystal sweetener in this recipe. Using a liquid sweetener like maple syrup will change the dough’s consistency, making it too soft to roll properly.
- Geschmacksschub – For an even richer taste, I recommend adding 1/4 teaspoon of almond extract to boost the nutty flavor or 1 teaspoon of vanilla extract for a classic, warm touch.
- Zitrus-Twist – If you want to try a different flavor, you can swap the orange juice for lemon or lime juice. Since they are more tart, I suggest reducing the amount to 3 tablespoons and adding 3 tablespoons of melted plant-based butter or almond milk to keep the dough balanced.
- Zuckeraustausch – If you don’t have unrefined cane sugar, demerara or coconut sugar are good alternatives. Just keep in mind that they will give the cookies a darker, more golden color.
I have made 3 of your cookies this week and these are our favorite! I let them cool and drizzled them with an oj, zest, p. sugar glaze with toasted slivered almonds. These will be made again and again!
Thanks for baking so much with me.
Thank you! I made them with half cup sugar, and they were still way too sweet for me. but love the orange flavor and will try again!
You can decrease the sugar even more, depending on your taste buds but the outside won’t crisp much and they will be softer
Hi! how much sugar do you think I can cut so it tastes mildly sweet and takes form like yours?
They won’t crisp as much if you decrease or remove sugar, they will form, but texture will be soft. Based on that, you can half the sugar if you like.
Yummy and so easy to make . Thank you for the recipe ❤️
Thank you for baking with me here.
Hi! Im going to make these this weekend! They sound excellent. I cannot find unrefined sugar though. Can I use one of (or a mix of) regular, turbinado, brown sugars?
Yes, you can use any kind of granulated sweetener, white sugar, and brown sugar being the less expensive. Or coconut sugar is great too for an unrefined option. Turbinado won’t melt as well.
Hi Carine. I made them and love them! I used turbinado sugar (ground fine) and then used 1/2 that and 1/2 maple sugar. I wanted to include a pic because they look (and taste!) fabulous! Thanks for the recipe. I’ll be following more often ♥️ Carrie.
Hi Carrie, That’s such a great news! thanks for sharing with me. If you have Instagram, you can upload the photo in your story and tag me, I will see it!
These are very good, but I found them way too sweet. I will cut way, way back on the sugar next time, but am happy to have a cookie with flavor!
Thanks for trying them, you can absolutely reduce the sugar
I will try the recipe first and then rate it.
Klingt fantastisch!
Can I use honey or dates or maple syrup instead of sugar? I love these recipes you’re posting as my son is vegan and I want to be able to bake for him, but he won’t eat sugar. Please let me know what else I can substitute? Thank you! I’m excited to try your recipes.
You can’t swap a crystal sweetener for a liquid sweetener in egg-free baking simply because the sweetener act as a binder. But I have an almond flour orange cookie recipe werden auf dieser Seite erläutert, designed to use maple syrup.
Hello! I live in Estonia and do not use a cup as a measure. Question – how many grams are in 1 cup?
Click the metric button on top of the ingredient to convert all recipes in grams/ml.
These are so delicious and easy to make. I will be making them often. Thanks for a great recipe. I wonder the recipe would work using a Meyer lemon and a little more sugar ?
Thank you so much for the lovely feedback! I wouldn’t use 1/3cup lemon juice to swap orange juice. Lemon juice is less sweet, and bitter, it will be too strong. Maybe try 1/4 cup lemon juice + 2 tablespoons almond milk, +1 teaspoon lemon zest. Or try my almond flour lemon cookies werden auf dieser Seite erläutert. Let me know how it goes!