Galletas de naranja y almendras (3 ingredientes, sin gluten, sin aceite, sin huevos)

Estos Galletas de almendra y naranja 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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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de almendra y naranja

Estos Galletas de almendra y naranja 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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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 14 minutos minutos

Tiempo Total: 24 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 12 galletas

Calorías: 190.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 ½ tazas de Harina de almendra - (nota 1)
• ▢ ¾ taza de Azúcar de caña sin refinar - (nota 2)
• ▢ ⅓ taza de Jugo de Naranja - (nota 3)
• ▢ 1-2 cucharaditas de Cáscara de naranja - (nota 4)

Para cubrir/decorar las galletas

• ▢ ½ taza de Almendras laminadas
• ▢ ¼ cucharadita de Extracto de almendra - opcional

Instrucciones para la impresión en alta definición

• 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.
• Usa una cuchara pequeña para masa de galletas o una cuchara sopera para tomar una pequeña cantidad de masa y forma una bola con las manos ligeramente engrasadas. Con esta receta hice 12 bolas de masa para galletas.
• 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.

Notas

notas 1: Almond meal works, but the cookies will be brown and their texture gritty. The recipe doesn’t work with oat flour or flour.

notas 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.

notas 3: You can use freshly squeezed or bottled orange juice without additives like sugar. 

notas 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.

Nota 5: You can add 1/4 teaspoon of almond extract or 1 teaspoon of vanilla extract to flavor the cookie dough.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

AlmacenajePuedes guardar las galletas en el refrigerador en un recipiente hermético hasta por 4 días. Congélalas en bolsas Ziploc hasta por 1 mes. Descongélalas a temperatura ambiente el día anterior.

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Nutrición

Servicio: 1galleta | Calorías: 190.1kcal | Carbohidratos: 15.2g | Proteína: 5.8g | Grasa: 13.5g | Grasa saturada: 1g | Grasa poli-insaturada: 0.5g | Grasa monosaturada: 1.2g | Grasas trans: 0.001g | Sodio: 19.7mg | Potasio: 42.4mg | Fibra: 3g | Azúcar: 8.1g | Vitamina A: 14.5IU | Vitamina C: 3.7mg | Calcio: 60.3mg | Hierro: 1mg | Magnesio: 11.2mg | Fósforo 19.6mg | Zinc: 0.1mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – 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.
• Azúcar sin refinar – 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.
• Jugo de Naranja – 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.
• Cáscara de naranja – This adds a concentrated, bright orange flavor that you can’t get from the juice alone. It really makes the citrus taste pop.
• Almendras laminadas – These create a beautiful, crunchy coating on the outside of the cookies, adding a lovely texture contrast to the soft center.
• Extracto de almendra – 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

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr una galleta perfecta.

• Sweetener Choice – 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.
• Impulso de sabor – 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.
• Torcedura De La Fruta Cítrica – 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.
• Sugar Swaps – 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.

More Almond Cookie Recipes

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Galletas de coco y almendras

Galletas de manzana con harina de almendras

Almond Blueberry Cookies