Apelsinmandelkakor (3 ingredienser, utan gluten, utan olja, utan ägg)

Dessa Apelsinmandelkakor 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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Apelsinmandelkakor

Dessa Apelsinmandelkakor 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 från 15 avgivna

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Prep Tid: 10 minuter mins

Tillagningstid: 14 minuter mins

Total tid: 24 minuter mins

Kurs: Dessert, mellanmål

Cuisine: amerikan

Serveringar: 12 Cookiepolicy

Kalorier: 190.1 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

• ▢ 2 ½ koppar Mandelmjöl - (anteckning 1)
• ▢ ¾ kopp Oraffinerat rörsocker - (anteckning 2)
• ▢ ⅓ kopp APELSINSAFT - (anteckning 3)
• ▢ 1-2 teskedar Apelsinzest - (anteckning 4)

Att täcka/dekorera kakorna

• ▢ ½ kopp Skivade mandlar
• ▢ ¼ tesked Mandelextrakt - valfritt

Instruktioner

• 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.
• Använd en liten skopa eller matsked för att ta en liten mängd kakdeg och rulla den till en boll i dina lätt insmorda händer. Jag gjorde 12 kakdegsbollar med det här receptet.
• 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.

Anmärkningar

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

Anmärkningar 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.

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

Anmärkningar 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.

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

UgnslägeJag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

lagringDu kan förvara kakorna i kylskåpet i en lufttät behållare i upp till 4 dagar. Frys in i Ziploc-påsar i upp till 1 månad. Tina i rumstemperatur dagen innan.

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Kostrådgivning

Tjänande: 1kaka | Kalorier: 190.1kcal | kolhydrater: 15.2g | Protein: 5.8g | Fett: 13.5g | Mättat fett: 1g | Fleromättat fett: 0.5g | Enkelomättat fett: 1.2g | Transfett: 0.001g | Natrium: 19.7mg | Kalium: 42.4mg | Fiber: 3g | Socker: 8.1g | Vitamin A: 14.5IU | C-vitamin: 3.7mg | Kalcium: 60.3mg | Järn: 1mg | Magnesium: 11.2mg | fosfor: 19.6mg | Zink: 0.1mg

Ingredienser och ersättningar

Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.

• Mandelmjöl – 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.
• Råsocker – 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.
• APELSINSAFT – 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.
• Apelsinzest – This adds a concentrated, bright orange flavor that you can’t get from the juice alone. It really makes the citrus taste pop.
• Skivade mandlar – These create a beautiful, crunchy coating on the outside of the cookies, adding a lovely texture contrast to the soft center.
• Mandelextrakt – 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 baktips

Låt mig dela med mig av några fler tips för en perfekt kaka.

• Val av sötningsmedel – 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.
• Smakboost – 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.
• Citrus 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.
• 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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