Mandarin oranges are in season and I couldn’t wait to make some irresistible desserts with these little orange delights! I adapted this recipe from SeasonsandSuppers.ca, to make a slightly smaller, and more orange-filled flavour cookie. Enjoy these this holiday with a chai tea or latte!
Gluten-Free Mandarin Orange Cookies
- 1/2 cup butter, softened
- 1 large egg
- 1 Tblsp orange zest
- 200g (2 cups) almond meal
- 1/2 cup sugar
- 200g (1 3/4 cups) gluten free flour
- 4 Tblsp orange juice, fresh squeezed
- 1 egg yolk, beaten
- 4-6 small mandarin oranges (if you look for organic mandarins, they’re usually smaller)
- white sugar, for sprinkling
- powdered sugar, for dusting
- Wash the mandarin oranges with warm water, and dry thoroughly with a towel. Slice very thin slices of the oranges (1-2mm) and place each slice onto a dish towel.
- In a large bowl or electric mixer, whisk together the butter and egg until you get a light and fluffy consistency.
- Add the ground almonds, sugar, flour, orange zest, and orange juice, until the dough comes together. Shape the dough into two logs/rolls, about 2 inches in diameter. Wrap each with plastic wrap, and place in the fridge for at least 3 hours.
- Heat the oven to 350F and line a baking sheet with parchment paper or silpat.
- Remove the logs from the fridge and slice 1/4″ thick slices, and place onto the baking sheet (these are the cookies).
- Using the bottom of a small glass or jar (just under 2″ in diameter), press the bottom into the top of each cookie slice, making a circular indent. Brush with egg yolk, and place a mandarin orange slice on top. Sprinkle with sugar. Repeat with each cookie.
- Bake for 12mins, then turn the broiler on high, sprinkle each cookie with more sugar, and broil for another 2mins until the tops of the cookies become golden brown.
- Remove from the oven, and cool on a wire wrack. Dust with powered sugar.