LARGE ALMOND AND ORANGE COOKIES, gluten-free, very soft, perfect for breakfast or a snack in just a few minutes, easy and quick recipe.
I wanted something simple yet fragrant, gluten-free and lactose-free, that would stay soft for days. That’s how these large almond and orange cookies were born, big, rustic, with an incredible fragrance of fresh zest and a texture that melts in your mouth.
This is the classic easy and quick recipe that you prepare in a bowl, without mixers, perfect if you’re looking for homemade gluten-free cookies that don’t taste like “gluten-free cookies.” The almond flour makes them naturally soft, and the orange adds freshness and aroma.
They are perfect for a healthy breakfast, a light snack, or to accompany tea or coffee. And the best part is they stay soft even the next day.
Join me in the kitchen today for large almond and orange cookies.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 22 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz almond flour
- 4 oz potato starch
- 5 oz sugar
- 2 eggs
- 2/3 cup vegetable oil
- 2 tablespoons orange juice
- 1 teaspoon baking powder
- orange zest
- 1 pinch salt
Steps
Lightly whip eggs and sugar, add oil (or butter), zest, and orange juice.
Combine almond flour, starch, baking powder, and salt, and mix until you obtain a soft but moldable dough. If it’s too soft, add 1 tablespoon of starch or almond flour; if it’s too dry, add a tiny bit of orange juice.
Form logs, roll them in granulated sugar, place them on a baking sheet lined with paper, and bake in a preheated static oven at 350°F for 20 minutes (for dipping).
Check the baking, if necessary lower to 345°F and continue for about 5 more minutes.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
LARGE ALMOND AND ORANGE COOKIES
The secret to having soft and fragrant almond cookies?
– Use untreated oranges and grate only the colored part of the peel.
– Do not overbake: they should remain light and soft inside.
– Let the dough rest for 10 minutes before forming the cookies, so it will be more compact.
– If you want a slightly crunchy surface, sprinkle them with powdered sugar before baking.
A small trick: if the dough is too soft, slightly wet your hands to form the cookies without difficulty.
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ LARGE ALMOND AND ORANGE COOKIES
Do gluten-free almond cookies become hard?
No, if you don’t overbake them, they stay soft for several days.
Can I make them without eggs?
Yes, you can substitute the egg with a tablespoon of plant-based yogurt or applesauce for a lighter version.
How long do they keep?
Up to 4-5 days in an airtight container.
Are they really gluten-free?
Absolutely yes! Gluten and lactose-free, but always check the labels on flours, they must be certified.
Can I replace the orange with lemon?
Certainly! Lemon is also perfect for these cookies.
