Orange Almond Biscuits: one recipe, two cookies.
Recipe development can be fun but it often takes several attempts to refine your new product. My client wanted a tasty, not-too-sweet, dry, long shelf life, healthier cookie suitable for eating with coffee, tea, or wine.
First attempt had the basics.
My first attempt had the basics – good sweetness level, texture, and health component. I made this several more times with some changes in both the recipe and technique.
I made the recipe several times to refine the final outcome.
I settled on two sizes and shapes, each with a different finish. The small logs were rolled in Turbinado sugar which gave them a wonderful crunch and added sweetness. The S shaped cookies (S is for sesame!) were rolled in sesame seeds. Recipe development was complete.
Orange Almond Biscuits
Yield: 30 ounces dough
• ½ cup butter, melted
• ½ cup sugar
• ¼ cup fresh squeezed orange juice
• 3 eggs
• ½ teaspoon vanilla extract
• ½ teaspoon orange extract
• zest from 1 orange
• 2 ounces almond meal
• 6 ounces whole wheat pastry flour
• 6 ounces unbleached all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• toppings, if desired, sesame seeds and/or Turbinado sugar
1. Mix butter, sugar, orange juice, eggs, extracts, and zest. (Use oil if you prefer. But if dough is sticky, refrigerate for easier handling.)
2. Add all dry ingredients and mix to combine.
3. Divide into equal-sized pieces, roll each piece into shape. Put topping into bowls and lightly press cookie in, then flip over and place on baking sheets. Sesame seeds make a nutty crunch, Turbinado sugar gives an extra sweetness and nice crunch.
4. Bake at 325° F for 30 minutes; drop temp to 300° F and bake longer, maybe 15 minutes. Turn off heat but leave in oven. If after cooling, these are still soft inside, bake again to dry out, 250° F for 30 minutes or so.
Home-Based Baking at its Best!
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