Chewy Carrot and Almond Cookies
Chewy Carrot and Almond Cookies
Open in full-screen mode

Chewy Carrot and Almond Cookies

Preparation
20 MIN
Cooking
10 MIN
Makes
10 to 12
Freezes
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a bowl, combine the flour, oats, baking soda and ground ginger.
  3. In a food processor, pulse the marzipan, butter and orange zest until creamy. Transfer to a large bowl. Stir in the carrots, sugar and egg until well combined. Stir in the dry ingredients and currants.
  4. Using a 3-tbsp (45 ml) ice cream scoop, drop the batter onto the baking sheet, spacing out the cookies evenly.
  5. Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool on the baking sheet.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum