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Citrus Almond Cookies

These frosted goodies were a "must" every Christmas in my Italian mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection.
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    6 dozen


  • 4 cups unblanched almonds, toasted
  • 1 cup sugar
  • 5 milk chocolate candy bars (1.55 ounces each), melted
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 4 teaspoons grated orange zest
  • 1 tablespoon orange juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoons water


  • Place almonds in a food processor; cover and process until finely chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside.
  • In a small bowl, beat the eggs, orange zest, orange juice, lemon zest and extracts until combined. Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  • Preheat oven to 325°. Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove to wire racks to cool.
  • Meanwhile, in a small bowl, combine the confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over cooled cookies. Store in airtight containers.
Nutrition Facts
1 each: 83 calories, 5g fat (1g saturated fat), 7mg cholesterol, 7mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein.
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