| Prep Time | 15 minutes |
| Servings |
cookies
|
Ingredients
- 2 cups Almonds blanched sliced
- 1 cup all-purpose Flour
- 1/4 pound Unsalted Butter 1 stick
- 2/3 cup Light Brown Sugar lightly packed
- 1/3 cup Light Corn Syrup
- 2 tablespoons Orange Juice Concentrate defrosted
- 2 teaspoons Orange Zest grated
- 1 teaspoon Pure Vanilla Extract
Ingredients
|
Instructions
- Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
- Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
- Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
- With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.
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