Food recipes
Lacy Almond-Orange Cookies
Lacy Almond-Orange Cookies Ingredients: nuts, almonds spices, fennel seed butter, without salt sugars, granulated honey salt, table wheat flour, white, all-purpose, unenriched orange juice, raw Directions: Preheat ove...
Lacy Almond-Orange Cookies
Ingredients:
nuts, almonds
spices, fennel seed
butter, without salt
sugars, granulated
honey
salt, table
wheat flour, white, all-purpose, unenriched
orange juice, raw
Directions:
Preheat oven to 375F, with racks in middle and lower thirds.
In a food processor, pulse almonds and anise seeds until coarsely ground.
Transfer mixture to a small saucepan.
Add butter, sugar, honey, and salt.
Bring to a boil over medium-high heat, stirring once to combine ingredients as butter melts.
Boil 1 minute; remove from heat.
Stir in flour and zest.
Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, onto parchment-lined baking sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through.
Let cool completely on sheets on wire racks.
(Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)
(Per 2 Cookies)
Calories: 88
Fat: 7g (3g Saturated Fat)
Protein: 2g
Carbohydrates: 6g
Fiber: 1g
Ingredients:
nuts, almonds
spices, fennel seed
butter, without salt
sugars, granulated
honey
salt, table
wheat flour, white, all-purpose, unenriched
orange juice, raw
Directions:
Preheat oven to 375F, with racks in middle and lower thirds.
In a food processor, pulse almonds and anise seeds until coarsely ground.
Transfer mixture to a small saucepan.
Add butter, sugar, honey, and salt.
Bring to a boil over medium-high heat, stirring once to combine ingredients as butter melts.
Boil 1 minute; remove from heat.
Stir in flour and zest.
Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, onto parchment-lined baking sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through.
Let cool completely on sheets on wire racks.
(Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)
(Per 2 Cookies)
Calories: 88
Fat: 7g (3g Saturated Fat)
Protein: 2g
Carbohydrates: 6g
Fiber: 1g