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  • Orange Almond Balls
  • Orange Almond Balls
  • Orange Almond Balls
  • Orange Almond Balls

Orange Almond Balls

Food | December 05, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.33 out of 5)
  • 20
  • 36
  • Easy

Offer your guests a one-of-a-kind sweet treat – these vegan ALMOND ORANGE BALLS are easy to prepare with a unique flavour that everyone will love!

When my sister Milisa forwarded her submission for our HOLIDAY COOKIE SERIES, 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, simple never tasted so sweet.

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.

GROUND ALMONDS – 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.

After you’ve prepared these fabulous taste sensations, why not move on to another superior recipe – Head HERE to see my sister Maria’s APRICOT CHOCOLATE SANDWICH COOKIES recipe, or HERE, for my sister Dana’s CHOCOLATE RUM BALLS, or try my sister Lisa’s “WHO DOESN’T LOVE” SHORTBREADS by clicking HERE. One thing for sure, there’s a whole lot of baking going on!

Celebrate the season and prepare something that everyone can enjoy – ORANGE ALMOND BALLS are fabulous!


5 Responses to “Orange Almond Balls”

  1. […] inspired to create even more festive treats this holiday season? Try our VEGAN ORANGE BALLS, our APRICOT CHOCOLATE SANDWICH COOKIES, ANNA’S PECAN BALLS and our SPICY BOW KNOTS – each and […]

  2. […] of the year’ APRICOT-CHOCOLATE SANDWICH COOKIES, ANNA’S PECAN BALLS and our vegan, no-bake ORANGE ALMOND BALLS. Make all of the above into an exceptional cookie platter for your holiday […]

  3. […] Almond Balls by Weekend at the Cottage – Yas! Another recipe with only six ingredients and they're so easy to […]

  4. […] important to share our two most popular no-bake recipes: Dana’s CHOCOLATE RUM BALLS and these VEGAN ORANGE ALMOND BALLS. Lastly, what about this TRIPLE CHOCOLATE PEPPERMINT BARK? Everything on this list is […]

  5. […] recipe, or HERE, for my sister Dana’s CHOCOLATE RUM BALLS, or try my sister Milisa’s vegan ORANGE ALMOND BALLS by clicking HERE. One thing for sure, there’s a whole lot of baking going […]


Ingredients & Amounts

  • Peels from 4 navel oranges
  • 300 grams of ground almonds
  • cups of granulated sugar
  • 1 sachet of vanilla sugar
  • granulated sugar for rolling
  • ¼ cup of slivered almonds


  1. 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.
  2. 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.
  3. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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