On our visit to Peterston Tea in Wales last year, we tasted cookies similar to these chewy and wholesome morsels, packed with sliced almonds and fresh orange zest.
Orange-Almond Cookies
Makes approximately 15
Ingredients
- 1 large egg white
- ⅓ cup confectioners’ sugar
- 1 teaspoon fresh orange zest
- 1¼ cups sliced almonds
Instructions
- Preheat oven to 300°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together egg white, sugar, and orange zest until sugar dissolves. Fold in sliced almonds until completely coated.
- Using a levered 1-tablespoon scoop, drop batter in heaping piles, at least 1 inch apart, on prepared baking sheet, arranging almonds as desired and leaving excess egg-white mixture in the bowl. (As you scoop the cookies, stir the almonds every so often to recoat them. The cookies do not spread much, so make sure you are happy with the form before they bake.)
- Bake until cookies are lightly browned on the edges, 20 to 25 minutes. Let cool completely on baking sheet before transferring to a wire rack.
- Store at room temperature in an airtight container between layers of waxed paper, and serve within 3 days.
