Ingredients Jump to Instructions ↓

  1. 3 cups 279g / 9.8oz Blanched almonds

  2. 3 cups 594g / 20oz Confectioners' sugar

  3. 1 tablespoon 15ml Orange water

  4. 1/4 cup 59ml Orange juice - plus

  5. More for shaping

Instructions Jump to Ingredients ↑

  1. Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium-high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.

  2. Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice.

  3. Dredge each cookie in confectioners' or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.

  4. This recipe yields 24 cookies.


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