Dear friends, welcome back to my blog! Here I am with the recipe for lemon and orange waste-reducing cookies, prepared to use up the leftovers of lemon and orange left after making the citrus mascarpone cream.
And also, to partake in that unmissable event that is the post-holiday recycling recipe of the Light and Tasty column. As you know by now, the first recipe of the year, the one with which the column reopens after the Christmas break, is always a recycling recipe, and I am happy about it because the kitchen of leftovers is a must for me, in my house food is never wasted. Moreover, I really enjoy cooking with what is available, it’s a fun way for me to cook and a clever way to avoid wasting leftover food, or to give a second chance to what is commonly considered waste.
For these cookies, I used, as mentioned, the leftovers of lemon and orange from the citrus cream, which I used both as a sauce for panettone and as a spoon dessert served in bowls made from hollowed-out oranges and lemons, and all the pulp removed with a spoon, but also the peels, surely I couldn’t throw them away? 😃
But there are many occasions to reuse lemons and oranges, you don’t have to rush to make the mascarpone cream right now! You can make these cookies even with just the remnants of the oranges used to make juice, or with the residues of a juicer, if you usually use one.
These are very simple cookies, dropped by the spoonful as I like to do: a quick and easy way to prepare a snack or breakfast, and also waste-reducing. 😉
Below are some links to other spoon cookies, which, coincidentally, are practically all waste-reducing cookies: 😊
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 24 cookies
- Cooking methods: Oven
- Cuisine: Waste-Reducing
- Seasonality: All seasons
Ingredients
- 5.3 oz pulp and peels of lemon and orange
- 2.8 oz sugar
- 1.8 oz potato starch
- 5.3 oz all-purpose flour
- 2.8 tbsp corn oil
- 1/3 cup milk kefir (or yogurt)
- 1/2 tsp baking powder (about half a teaspoon)
- 0.35 oz grated orange and lemon zest (optional)
Tools
- Chopper
- Food Scale
Procedure
Here are the lemon and orange leftovers:
Place the pulp and peels of the orange and lemon (cut into pieces) + sugar in the food processor bowl.
☝ If the white part (especially of the lemon) is very thick, it can be removed.
Blend everything to obtain a coarse pulp.
Transfer it to a bowl, into which pour all the other ingredients one at a time.
Mix with a spoon every time after each addition.
Add the baking powder last and mix well.
👉 The mixture will be soft, but the consistency can be adjusted to taste by adding one or two tablespoons of flour to make it thicker, or kefir (or yogurt) to make it softer.
☝ Since this is a recycling recipe, the amount of lemon and orange to recycle may vary, depending on the amount of peel available you can decide to also add some grated zest.
Drop spoonfuls of the mixture directly onto a baking tray lined with parchment paper.
😉 To stay on the recycling theme, as can be seen from the picture below, I also recycled the parchment paper, which I had used for an oil-free focaccia and therefore remained dry and reusable.
Bake at 350°F and cook for 15-20 minutes, depending on the size of the cookies.
This kind of cookie is obviously not as crumbly as shortbread ones, but it’s somewhere between a cookie and a small cake. It can be made with or without eggs; I usually prefer the eggless version, but by now I’ve experimented with many versions, and they always yield cookies that we really enjoy, especially for breakfast. I hope you enjoy them too! 🙆♀️ Let me know! And if you’d like, send me photos!
Carla: Strudel with Salmon and Apples
Daniela: Lentil Soup with Potatoes and Carrots
Elena: Savory Pie: How to Recycle Leftovers!
Franca: Angel Cake with Leftover Egg Whites
Milena: Lentil and Cheese Pie
Serena: PLUMCAKE
See you also:
on my Facebook page
on my Pinterest boards
in my group –> Catia’s group, in the kitchen and beyond
and in my Newsletter
and in my Newsletter
