Place peels into a medium-size pot, cover with water and bring to a boil, cooking for 5 minutes. Transfer cooked peels into an ice bath to cool, then onto paper towels to remove excess moisture. Process cooked peel to a finely chopped consistency using a food processor or food grinder.
Transfer chopped peel, ground almonds, granulated sugar and vanilla sugar to a medium-sized bowl. Bring the dough together with your hands and roll out 1” balls transferring them to a parchment lined baking sheet.
Once all of the balls are formed, roll them in granulated sugar and place a slivered almond into each. Store in an airtight container until use.
Orange Almond Balls
Ingredients
peels from 4 navel oranges
300 grams ground almonds
1½ cups granulated sugar
1 sachet of vanilla sugar
granulated sugar for rolling
¼ cup slivered almonds
Directions
Place peels into a medium-size pot, cover with water and bring to a boil, cooking for 5 minutes. Transfer cooked peels into an ice bath to cool, then onto paper towels to remove excess moisture. Process cooked peel to a finely chopped consistency using a food processor or food grinder.
Transfer chopped peel, ground almonds, granulated sugar and vanilla sugar to a medium-sized bowl. Bring the dough together with your hands and roll out 1” balls transferring them to a parchment lined baking sheet.
Once all of the balls are formed, roll them in granulated sugar and place a slivered almond into each. Store in an airtight container until use.
Orange Almond Balls
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These vegan no-bake cookies are easy to make and wonderfully flavourful.
Healthy and easy to prepare, everyone loves these ORANGE ALMOND BALLS!
When my sister Milisa forwarded this recipe to me, I was instantly reminded of the importance of including an option for guests looking to enjoy vegan recipes. It’s not often we find cookies made without eggs, milk or butter, so we were especially happy that these cookies fit the bill. With only five ingredients, these ORANGE ALMOND BALLS are amazing!
Here are some things to consider when you prepare them:
ORANGE
Milisa was quite specific about using “thick-skinned” oranges for the recipe, and for that, we turn to navel oranges. Boiling the peels of the navel oranges softens them so that we can then chop them finely using a food processor. You can also process the cooked peel using a hand-cranked grinder if you’d like to prepare this recipe old school. You might be wondering what to do with the four peeled oranges? Just eat ‘em for a healthy dose of Vitamin C.
In making the cookies, I tossed around the idea of trying other ground nuts, but held back; almonds have a subtle flavour that plays nicely with the citrus profile without overpowering it. You can purchase the almonds already ground or use blanched almonds and grind them by hand.
VANILLA SUGAR
This essential ingredient adds both flavour and fragrance to these beautiful, bite-sized confections. Look for vanilla sugar in the baking section of your favourite supermarket or track down a suitable substitute like vanilla powder and use it to the same effect.
FINISHING TOUCHES
Rolling your ALMOND ORANGE BALLS in granulated sugar will make them sparkle on your holiday cookie plate, while the addition of the central almond sliver offers a unique garnish to distinguish them from other cookies. Consider keeping these lovely treats covered with a clean dishcloth or paper towel in a cold room. The outsides will harden up just a bit adding pleasure for that first bite.
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Ingredients
peels from 4 navel oranges
300 grams ground almonds
1½ cups granulated sugar
1 sachet of vanilla sugar
granulated sugar for rolling
¼ cup slivered almonds
Directions
Place peels into a medium-size pot, cover with water and bring to a boil, cooking for 5 minutes. Transfer cooked peels into an ice bath to cool, then onto paper towels to remove excess moisture. Process cooked peel to a finely chopped consistency using a food processor or food grinder.
Transfer chopped peel, ground almonds, granulated sugar and vanilla sugar to a medium-sized bowl. Bring the dough together with your hands and roll out 1” balls transferring them to a parchment lined baking sheet.
Once all of the balls are formed, roll them in granulated sugar and place a slivered almond into each. Store in an airtight container until use.
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