Serious Eats: Recipes

Italian Almond-Blood Orange Cookies

[Photograph: Carrie Vasios]

These slightly chewy Italian cookies have ground toasted almonds and blood orange zest in the base. They're dipped in egg whites and topped with slivered almonds, then coated in a dusting of confectioners sugar.

Note: To toast almonds, preheat oven to 325°F and spread almonds over a baking sheet. Bake until golden, about 7 minutes.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

adapted from Babbo

Printed from http://www.seriouseats.com/recipes/2013/01/italian-almond-and-blood-orange-cookies-recipe.html

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