Recipe: Chewy Orange Almond Cookies

CHEWY ORANGE ALMOND COOKIES

It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen.

4 1/4 ounces sliced almonds (about 1 1/4 cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
Zest of 2 oranges, finely grated (about 1/4 cup)
1 teaspoon anise seed, crushed
3 large egg whites, room temperature
1/4 teaspoon kosher salt
2 tablespoons confectioners' sugar

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. In the bowl of a food processor, blend 3 1/2 ounces of the almonds (about 1 cup) with 1/2 cup sugar until the almonds are finely ground. Transfer the almond mixture to a medium bowl. Stir in the flour, orange zest, and anise seed.

3. Using an electric mixer fitted with the whisk attachment, whisk the egg whites, salt, and remaining 1/4 cup sugar to soft, glossy peaks. Fold the egg-white mixture into the dry ingredients until just blended.

4. Spoon level tablespoons of the batter 2 inches apart on the prepared baking sheets. Using the remaining 3/4 ounce of the almonds, arrange 3 sliced almonds on each cookie. Sift the confectioners' sugar over the cookies. Bake until the cookies are lightly browned along the edges, about 12 minutes. Cool slightly before removing from the sheets with a spatula.

Makes 2 dozen
Excerpted from The Martha Stewart Living Cookbook by Editors of Martha Stewart Living
Copyright 2000 by Editors of Martha Stewart Living. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.