almond orange crisps dipped in chocolate

almond cookies 2.jpg

Christmas time is here and that means cookies. I grew up with Italian cookies everywhere! My mom would start her baking right after Thanksgiving and make at least 12 different kinds and 6 dozen of each. To say this was an undertaking, is an understatment. It brings back such beautiful memories, helping her make all of the doughs and decorate, but I don't think I could pull that off. Besides, I am in charge of the gluten free peeps and they are so happy to have choices. My son does make his list, which has a lot of traditional cookies that I have to figure out how to recreate. Every year I add a few more onto my list, and this Orange Almond cookie made the cut. Last year I made Double Chocolate cookies, Peanut Butter Buckeyes, and Hello Dollies. Enjoy making these cookies, they are on the simple side and most of the time I see the gluten eaters sneaking my treats.

I use only egg whites in this recipe and the texture is chewy. They are a bit crispy on the outside and pillowy on the inside. The chocolate dip can be skipped for a simple, traditional almond cookie, but who says no to chocolate. This recipe only makes a dozen cookies, so if a bigger batch is what you are looking for, simply double the ingredients.

Same cookies, different picture!

Same cookies, different picture!

What you will need

  • Preheat oven to 325 F
  • 1 1/4 cup blanched almond four (I use Honeyville
  • 1/2 cup evaporated cane sugar
  • 1 Tbs. orange zest
  • 1/4 tsp. salt
  • 2 large egg whites
  • 1/2 tsp. baking powder
  • 1 cup semi sweet chocolate chips


  • Line baking sheet with parchment paper and set aside
  • In a medium sized bowl, combine almond flour, sugar, salt and baking powder
  • Whisk dry ingredients to eliminate lumps, set aside
  • In a separate bowl beat the whites and orange zest together until soft peaks form. Do not over-beat as this will make cookies dry
  • With a rubber spatula, fold the egg whites into the dry ingredients gently until completely combined
  • Using a 2 inch ice cream scoop (for uniform sized cookies) spoon batter, 1 inch apart onto baking sheet
  • Bake for 15 minutes or until sides begin to brown
  • Do not remove from baking sheet after baking or they will fall apart. Simply slide parchment paper off of baking sheet and let completely cool
  • When cookies are completely cooled, it is time to dip!
  • Melt 1 cup of chocolate chips over a double boiler or simply place in a glass bowl, that sits on top of a saucepan filled with a few inches of water. Make sure water does not hit bottom of bowl
  • When chocolate is melted, dip cooled cookies halfway and place back on parchment paper to dry
  • Store in a sealed container in a cool, dry place