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Almond Orange Cookies

With Mazola® Vegetable Oil

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2-1/2 TO 3 DOZEN

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  • 1 cup blanched almond slivers
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon Fleischmann’s Baking Powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup Mazola Vegetable Oil
  • 2 eggs
  • 1 tablespoon freshly grated orange peel
  • 1 teaspoon pure vanilla extract


  1. Grind almonds very finely in a food processor.
  2. Combine ground almonds with flour, baking powder, cinnamon and salt in a large mixing bowl until well blended; set aside.
  3. Beat sugars, oil, eggs, orange peel and vanilla in large bowl with electric mixer for 1 minute, until well combined and pale in color.
  4. Add dry ingredients and mix until dough forms.
  5. Divide dough in half and shape into two (2-inch diameter) logs.
  6. Wrap logs in parchment or waxed paper and freeze for at least 2 hours or up to 1 month.
  7. Preheat oven to 350°F.
  8. Line baking sheets with parchment paper.
  9. Cut dough into 1/4-inch thick slices and place 1-inch apart on prepared baking sheets.
  10. Bake 8 to 10 minutes or until bottom edges appear light golden brown.
  11. Cool cookies for 1 to 2 minutes on baking sheet and then transfer to cooling rack.
  12. Store in closed container for up to 1 week or freeze for up to 2 weeks.

Recipe Suggestion:  To garnish, sprinkle cookies with coarse sugar and top with almond slivers; lightly press into the surface just prior to baking.