Ciasteczka pomarańczowo-migdałowe (3 składniki, bez glutenu, oleju, jajek)

Te Ciasteczka pomarańczowo-migdałowe 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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Ciasteczka pomarańczowo-migdałowe

Te Ciasteczka pomarańczowo-migdałowe 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!

4.94 od 15 głosów

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Czas przygotowania: 10 minuty Min

Czas gotowania: 14 minuty Min

Czas całkowity: 24 minuty Min

Kierunek: Deser, Przekąska

Kuchnia: amerykański

Porcje: 12 cookies

Kalorie: 190.1 kcal

Autor: Carine Claudepierre

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Skład

US Customary - metryczny

• ▢ 2 ½ kubki Mąka migdałowa - (notatka 1)
• ▢ ¾ kubek Cukier trzcinowy nierafinowany - (notatka 2)
• ▢ ⅓ kubek Sok pomarańczowy - (notatka 3)
• ▢ 1-2 łyżeczki do herbaty skórka pomarańczowa - (notatka 4)

To coat/decorate the cookies

• ▢ ½ kubek Migdały krojone
• ▢ ¼ łyżeczka Ekstrakt z migdałów - fakultatywny

Instrukcje

• 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.
• Use a small cookie dough scoop or tablespoon to grab a small amount of cookie dough and roll it into a ball in your lightly greased hands. I made 12 cookie dough balls with this recipe.
• 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.

Komentarz

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

Uwagi 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.

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

Uwagi 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.

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

Tryb piekarnika:Używam trybu z termoobiegiem (konwekcja). Jeśli musisz użyć trybu tradycyjnego, polecam zwiększyć temperaturę o 15°C (25°F). Czas pieczenia powinien być taki sam, ale może potrwać kilka minut dłużej.

Dyski: You can store the cookies in the fridge in an airtight container for up to 4 days. Freeze in Ziploc bags for up to 1 month. Thaw at room temperature the day before.

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Odżywianie

serwowania: 1ciastko | Kalorie: 190.1kcal | Węglowodany: 15.2g | Białko: 5.8g | Gruby: 13.5g | Tłuszcz nasycony: 1g | Tłuszcz wielonienasycony: 0.5g | Tłuszcze jednonienasycone: 1.2g | Tłuszcze trans: 0.001g | Sód: 19.7mg | Potas: 42.4mg | Fiber: 3g | Cukier: 8.1g | Witamina A: 14.5IU | Witamina C: 3.7mg | Wapń: 60.3mg | Żelazo: 1mg | Magnez: 11.2mg | Fosfor: 19.6mg | Cynk: 0.1mg

Składniki i zamienniki

Do przygotowania tego przepisu potrzebujesz tylko kilku prostych składników. Oto jak je dobierać i zamieniać.

• Mąka migdałowa – 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.
• Cukier nierafinowany – 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.
• Sok pomarańczowy – 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.
• skórka pomarańczowa – This adds a concentrated, bright orange flavor that you can’t get from the juice alone. It really makes the citrus taste pop.
• Migdały krojone – These create a beautiful, crunchy coating on the outside of the cookies, adding a lovely texture contrast to the soft center.
• Ekstrakt z migdałów – 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

Porady Carine dotyczące pieczenia

Let me share a few more tips for a perfect cookie.

• Wybór słodzika – 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.
• Wzmocnienie smaku – 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.
• Twist cytrusowy – 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.

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