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Orange Almond Christmas cookies
Annick
Festive Christmas cookies that are perfect for gifting or eating all by yourself.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Resting time
1
hour
hr
Course
Dessert
Servings
20
cookies
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
100
g
coconut oil
soft or melted
80
g
caster sugar
1
pinch
salt
1/8
tsp
ground cinnamon
1/8
tsp
ground cardamom
1
orange, zest and juice
150
g
buckwheat flour
50
g
almond meal
Decorations
90
g
icing sugar
15
g
water
1
tbsp
dried flowers
Instructions
How to make the dough
To a bowl, add coconut oil, sugar, salt, cinnamon, cardamom and the juice and zest of one orange. Whisk everything until fully combined.
Add the buckwheat flour and almond meal to the bowl and fold in until combined with the rest of the dough.
With your hands, shape the dough into a log and wrap in cling film. Leave it in the fridge to rest for at least 1 hour.
Once the dough has rested take it out of the fridge and dust a flat surface with buckwheat flour.
Preheat the oven to 180°C.
Roll the dough out until about 5mm thick.
With a cookie cutter, stencil out the shapes and lay them onto a baking tray lined with baking paper.
Bake the cookies at 180°C for 10 minutes.
After baking, let them cool down completely before decorating them.
How to decorate
To a small, preferably shallow bowl add icing sugar and water. Mix until combined.
Dip the cookies into the icing, decorate them with dried flowers and let them dry on a baking rack.
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