Best 7 Orange Almond Thumbprint Cookies Recipes

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Dive into a symphony of flavors with our guide to crafting the perfect Orange Almond Thumbprint Cookies! Discover a delectable treat that combines the vibrant zest of oranges with the nutty richness of almonds in a delightful cookie experience. Whether you're an experienced baker or just starting your culinary journey, this comprehensive guide ensures your thumbprint cookies are a masterpiece of taste, texture, and visual appeal.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN ALMOND-ORANGE COOKIES



Italian Almond-Orange Cookies image

Provided by A Family Feast

Categories     cookies

Time 1h25m

Number Of Ingredients 7

1/3 cup egg whites (we separated two jumbo eggs and got exactly 1/3 cup of egg whites, but you may need more than two eggs to measure out exactly 1/3 cup)
1 ¼ cups granulated sugar
Zest of one orange
2 tablespoons honey
2 ½ cups almond flour
½ teaspoon baking powder
½ cup powdered sugar

Steps:

  • In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
  • Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
  • Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
  • When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
  • Cover two cookie sheets with parchment paper.
  • Place the powdered sugar in a small bowl.
  • Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
  • Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
  • Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
  • Bake both together for 15-17 minutes, rotating the pans half way through.
  • The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don't go by the feel of the cookie and don't lift off the cookie sheet yet.
  • As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
  • Store at room temperature in an air-tight container.

Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 13.5 g, Sodium 2.1 mg, Fat 2.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 0 mg

ORANGE-ALMOND THUMBPRINT COOKIES



Orange-Almond Thumbprint Cookies image

These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes about 6 dozen

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1 cup superfine almond flour, such as Bob's Red Mill
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar, plus more for tossing and dusting
1/4 cup granulated sugar
1/2 teaspoon grated orange zest
3/4 cup orange marmalade or other fruit jam

Steps:

  • Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
  • Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
  • Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
  • Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES



Chocolate-Almond Butter Thumbprint Cookies image

These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.

Provided by Food Network Kitchen

Time 1h10m

Yield 30 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup smooth, unsweetened almond butter
1/2 cup packed light brown sugar
1/3 cup plus 3 tablespoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/3 cup sliced, skin-on almonds, coarsely chopped
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
  • Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
  • Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
  • Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
  • For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
  • Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

Categories     Food Processor     Fruit     Dessert     Bake     Passover     Quick & Easy     Almond     Vanilla     Kosher     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 2 dozen

Number Of Ingredients 9

3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Steps:

  • Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.
  • While dough chills, put oven rack in middle position and preheat oven to 350°F.
  • Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!

Provided by Theresa P

Categories     Dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 9

1/4 cup sugar
1 cup butter (do not substitute margarine)
2 cups flour
1 teaspoon almond extract
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup powdered sugar
1 teaspoon melted butter
1 teaspoon almond extract

Steps:

  • For cookies:.
  • Cream butter and sugar.
  • Beat in the flour, extract and salt.
  • Stir in the pecans.
  • Shape dough into 1-inch balls and place on ungreased cookie sheet.
  • Make thumbprint in each cookie.
  • Bake at 300°F for 20-30 minutes.
  • Let cool.
  • For Icing:.
  • Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

ORANGE THUMBPRINT COOKIES



Orange Thumbprint Cookies image

An adaptation of thumbprints with orange flavroing and orange marmalade. Delicious and beautiful gifts for the holidays.

Provided by VeggieHippie

Categories     Dessert

Time 30m

Yield 20-24 serving(s)

Number Of Ingredients 7

1/2 cup butter
1/2 cup shortening
1/2 cup powdered sugar
1 1/2 teaspoons orange extract
1 1/2 cups all-purpose flour
1/4 cup cornstarch
orange marmalade

Steps:

  • cream butter and shortening.
  • slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
  • add flavoring.
  • stir in flour & cornstarch (dogh will be very thick).
  • refridgerate over night.
  • preheat oven to 350 degrees.
  • take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
  • make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
  • fill depressions with orangel marmalade.
  • bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
  • remove from cookie sheet to cool on racks.

Nutrition Facts : Calories 138.7, Fat 9.8, SaturatedFat 4.2, Cholesterol 12.2, Sodium 33.1, Carbohydrate 11.7, Fiber 0.3, Sugar 3, Protein 1

RASPBERRY-ORANGE THUMBPRINTS



Raspberry-Orange Thumbprints image

Delicious orange flavored thumbprint cookies filled with raspberry jam in the center and sprinkled with powdered sugar is a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 9

1 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon grated orange peel
1/2 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
Powdered sugar, if desired
1/4 cup raspberry jam (or other favorite flavor)

Steps:

  • In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg

Tips:

  • Choose the right oranges. For the best flavor, use navel oranges that are ripe and juicy. Avoid oranges that are too tart or have thick skin.
  • Zest the oranges finely. This will help to release the orange oils and give the cookies a more intense flavor.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough and make the cookies tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the dough from curdling.
  • Stir in the dry ingredients gradually. This will help to prevent the dough from becoming tough.
  • Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until they are just set around the edges but still soft in the center. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before filling them with jam. This will help to prevent the jam from seeping out of the cookies.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Orange almond thumbprint cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. With their bright orange color and sweet almond flavor, these cookies are sure to be a hit with everyone who tries them.

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