Biscoitos de laranja e amêndoa (3 ingredientes, sem glúten, sem óleo, sem ovos)

Estes Biscoitos de amêndoa e laranja 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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Biscoitos de amêndoa e laranja

Estes Biscoitos de amêndoa e laranja 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 da 15 votos

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 14 minutos minutos

Tempo total: 24 minutos minutos

Curso: Sobremesa, lanche

Cozinha: americano

Dose: 12 bolinhos

Calorias: 190.1 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 2 ½ copos Farinha de amêndoa - (nota 1)
• ▢ ¾ xícara Açúcar de cana não refinado - (nota 2)
• ▢ ⅓ xícara Suco de Laranja - (nota 3)
• ▢ 1-2 colheres de chá Raspas de laranja - (nota 4)

Para cobrir/decorar os biscoitos

• ▢ ½ xícara Amêndoas fatiadas
• ▢ ¼ colher de chá Extrato de amêndoa - opcional

Instruções

• 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 uma colher pequena de sorvete ou uma colher de sopa para pegar uma pequena quantidade de massa de biscoito e enrole-a em uma bolinha com as mãos levemente untadas. Com esta receita, consegui fazer 12 bolinhas de massa.
• 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 FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

ArmazenamentoVocê pode guardar os biscoitos na geladeira, em um recipiente hermético, por até 4 dias. Congele-os em sacos Ziploc por até 1 mês. Descongele em temperatura ambiente um dia antes de servir.

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Nutrição

Servindo: 1biscoito | Calorias: 190.1kcal | Carboidratos: 15.2g | Proteína: 5.8g | Gordura: 13.5g | Gordura saturada: 1g | Gordura poliinsaturada: 0.5g | Gordura monoinsaturada: 1.2g | Gordura trans: 0.001g | Sódio: 19.7mg | Potássio: 42.4mg | Fibra: 3g | Açúcar: 8.1g | Vitamina A: 14.5IU | Vitamina C: 3.7mg | Cálcio: 60.3mg | Ferro: 1mg | Magnésio: 11.2mg | Fósforo: 19.6mg | Zinco: 0.1mg

Ingredientes e Substituições

Você só precisa de alguns ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.

• Farinha de amêndoa – 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.
• Açúcar não refinado – 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.
• Suco de Laranja – 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.
• Raspas de laranja – This adds a concentrated, bright orange flavor that you can’t get from the juice alone. It really makes the citrus taste pop.
• Amêndoas fatiadas – These create a beautiful, crunchy coating on the outside of the cookies, adding a lovely texture contrast to the soft center.
• Extrato de amêndoa – 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

Dicas de confeitaria da Carine

Deixe-me compartilhar mais algumas dicas para um biscoito perfeito.

• Escolha do adoçante – 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.
• Aumento 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.
• Torção 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.

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