| Servings | Prep Time |
| 12 cookies | 15 minutes |
| Cook Time |
| 12 minutes |
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The perfect essence of autumn in a cookie, with rosemary, homemade candied orange peels, and pecans.
The recipe to my candied orange peels is in the notes. We discussed on my show with Oxfam's Oliver Gottfried that is available on my Instagram.
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- 270 gr. all-purpose flour
- 30 gr. almond flour
- 2 Eggs
- 80 gr. Butter
- 80 gr. brown sugar
- 10 gr. Baking powder I use a vanilla baking powder by Pane Angeli
- 1 pinch Salt
- cinnamon to taste, but enough to make this a cinnamon cookie
- 1 tsp vanilla bean paste
- 1 small spring fresh rosemary finely chopped
- 2-3 tbsp chopped candied orange peels or to taste (see recipe in notes)
- 1/2 cup chopped pecans
- 1 small carrot grated
- Pre-heat oven to 425F;
- Finely chop rosemary, pecans, candied orange peels, and grate the carrot, then set aside;
- In a mixing bowl, mix melted butter, eggs and sugar all at room temperature;
- Add the almond flour and then sift through the all purpose flour and the baking powder;
- Add cinnamon and the chopped rosemary, the carrot, the pecans and the orange peel;
- Form 10-12 patties, flatten them with a fork and bake for 10-12 minutes at 425 with convection on.
To candy your own orange peels, and enjoying the beautiful bitterness of winter covered in sugar:
Peel the oranges, cut the peel in 1/2 cm strips and soak overnight in cold water.
The following day, throw away the water and boil the peels in new water for 20-25 minutes. I do this step only once because I like to preserve the bitterness of the orange, but if you want, you can boil them one more time in fresh water before making the syrup.
Now, in the same small saucepan, cook the orange peels in equal amount of sugar and water (for 4 small-medium oranges I used 100 gr. of brown sugar to 100 ml. of water)
Cook down at low heat until water becomes a syrup, and stirring regularly until peels absorb all the syrup.
Now transfer them onto a plate lined with parchment paper, and allow to cool down and completely dry (approximately 24 hours).
Keep the candied orange peel in a jar in the fridge, and use for baking, cover them in dark chocolate, add in your yogurt, or simply as they are.