Biscotti con impronta di mandorla e arancia (senza uova, senza glutine)

Alcuni degli Biscotti con impronta di mandorla e arancia are super simple cookies ready in under 20 minutes and made with no gluten, no eggs, no dairy, just 5 wholesome ingredients.

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Biscotti con impronta di mandorla e arancia

Alcuni degli Biscotti con impronta di mandorla e arancia are super simple cookies ready in under 20 minutes and made with no gluten, no eggs, no dairy, just 5 wholesome ingredients.

4.86 da 7 voti

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Tempo di preparazione: 5 verbale min

Tempo di cuocere: 12 verbale min

Tempo totale: 17 verbale min

Corso: Dessert, spuntino

cucina: americano

Dosi: 12 Cookies

Calorie: 148.7 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina di mandorle - (nota 1)
• ▢ ¼ bicchiere Sciroppo d'acero - (nota 2)
• ▢ 3 cucchiai Succo d'arancia appena spremuto - (nota 3)
• ▢ 1 cucchiaio Olio d'oliva dal sapore delicato - (nota 4)

Facoltativo – consigliato per i sapori

• ▢ ½ cucchiaino da tè Estratto di mandorla - (nota 5)
• ▢ ½ cucchiaino da tè Scorza d'arancia - (nota 6)

Ripieno

• ▢ 3-4 cucchiai Marmellata di arance - (nota 7)

Istruzioni

• Preheat the oven to 350°F (180°C). Line a cookie sheet with lightly oiled parchment paper.
• In a large mixing bowl, combine almond flour, maple syrup, orange juice, oil, almond extract, and orange zest if used. Stir with a rubber spatula, then lightly oil your hands and squeeze the dough to form a consistent cookie dough.
• If the dough is too dry and crumbly, add a little more orange juice one teaspoon at a time, knead until the dough is soft, sticky, but forms a ball. If too wet, add more almond flour.
• Oil your hands, scoop about 1 1/2 tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave one inch between each cookie ball. Repeat this until you form 12 balls, oiling your hands as needed, as the dough is quite sticky.
• Flatten each dough ball with your hand, then use the back of a measuring teaspoon (or your thumb) to lightly press and create a small cavity in the center of each cookie. When you press, the sides of the cookies will crack; that's normal. You can use your fingers to pat and reshape the sides nicely, or keep it cracked.
• Fill each cavity with about 1/2 teaspoon of marmalade, or up to 3/4 of the cavity. Don't overfill or it run out of the cavity as they bake.
• Bake the cookies on the center rack of the oven for 12-15 minutes at 350°F (180°C) until the edges are just turning golden brown.
• Let the cookies cool down completely on the baking sheet for about 30 minutes and on a cooling rack for another 30 minutes.
• Serve plain, or dust powdered sugar on top to increase their sweetness.

Note

Note 1: You can also use almond meal, but the color of the cookies will be darker, and the texture a bit grainy. If nut-free, use sesame flour or sunflower seed flour in the same amount. The recipe doesn’t work with all-purpose flour.

Note 2Oppure qualsiasi dolcificante liquido che preferite, come lo sciroppo d'agave o il nettare di cocco.

Note 3: Or bottled orange juice, but the taste won’t be as good. Freshly squeezed orange juice contains some pulp and enhances the cookie flavor.

Note 4: Or low-flavor oil of choice, or melted plant-based butter. If oil-free, use almond milk, but the cookies won’t firm up as well.

Note 5: Optional, but this enhances the almond flavor in the cookies. You can also use vanilla extract for a vanilla flavor.

Note 6: Use only if you like orange zest in baking; it adds a tangy, lightly bitter flavor, not everyone enjoys that.

Note 7: I am using no-added-sugar orange marmalade; for sweeter cookies, use orange marmalade that contains added sugar.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: These cookies soften the next day even more if a strawberry slice is added in the center. Store in an airtight container in the fridge up to 2 days.

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Alimentazione

Servendo: 1biscotto | Calorie: 148.7kcal | Carboidrati: 12.3g | Proteine: 4g | Grasso: 10.4g | Grassi saturi: 0.8g | Grassi polinsaturi: 0.1g | Grasso monoinsaturo: 0.9g | Sodio: 3.5mg | Potassio: 25.9mg | Fibra: 2g | Zucchero: 8.1g | Vitamina A: 12IU | Vitamina C: 2.5mg | Calcio: 49mg | Ferro: 0.7mg | Magnesio: 2mg | fosforo: 1mg | zinco: 0.1mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano solo 5 semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina di mandorle – This creates the gluten-free base of the cookies, giving them a wonderfully soft and tender texture. Almond meal also works, but the cookies will be a bit darker and grainier.
• Sciroppo d'acero – This provides a clean, natural sweetness to the cookie dough. You can easily substitute it with another liquid sweetener like agave syrup or coconut nectar.
• Succo d'arancia appena spremuto – This adds moisture and the main bright, citrus flavor. I find that using fresh juice with a little pulp gives the best and most authentic orange taste.
• Olio d'oliva dal sapore delicato – This adds necessary fat, which helps create a soft texture and brings the dough together. Another low-flavor oil or melted plant-based butter are also great options.
• Estratto di mandorla – This is optional, but I highly recommend it as it really enhances the nutty almond flavor of the cookies.
• Scorza d'arancia – This adds an extra punch of tangy orange flavor. It does have a slightly bitter note, so you can add it based on your personal preference.
• Marmellata di arance – This is the sweet and gooey filling for the thumbprint center. I like using a no-added-sugar marmalade to keep the cookies wholesome.

How to Make Almond-Orange Thumbprint Cookies (in Pictures)

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per biscotti perfetti.

• Boost The Flavor – To really make these cookies stand out, I recommend using both the optional almond extract and the orange zest. The extract deepens the nutty almond taste, while the zest adds a bright, tangy orange kick.
• Healthier Filling – For a less sweet cookie, look for an orange marmalade that is made with no added sugar and is instead sweetened with fruit juice.
• Aggiungi il cioccolato – After the cookies have cooled, you can drizzle melted dark chocolate over the marmalade center. I just pop them in the fridge for a few minutes to let the chocolate set.
• Citrus & Jam Swaps – You can easily change up the flavors! Mandarin or tangelo juice works as a direct substitute for orange. For a tarter cookie, try using 2 tablespoons of lemon or lime juice and adding an extra tablespoon of oil. I have really enjoyed pairing lemon with blueberry jam and lime with raspberry jam.
• Fresco è il migliore – For the most vibrant orange flavor, I always recommend using freshly squeezed orange juice. The little bits of pulp in the juice really make a difference in the final taste of the cookies.

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