Citrus Almond Cookies

Prep Time
15 min
Cook Time
15 min
72 servings
Recipe by:

These frosted goodies were "must" every Christmas in my Italian mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection.—Cherie Donohue, Happy Valley, OR

Make This Recipe


  • 4 cups unblanched almonds,toasted
  • 1 cup sugar
  • 5 milk chocolate candy bars(1.55oz.each), chopped
  • 1/2 teaspoon ground cinnamon
  • 2 Eggland’s Best Eggs (large)
  • 4 teaspoons grated orange peel
  • 1 tablespoon orange juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1 teaspoons lemon extract


  • 1 cup confectioners' sugar
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoons water


Preheat oven 325° F.

Place almonds in a food processor. Cover and process until chopped.

In a large bowl,combine the almonds,sugar, chocolate and cinnamon. Set aside.

In a small bowl,beat the eggs, orange peel, orange juice, lemon peel, and extracts until combined.

Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

Roll into 1 inch balls and place 2 inches apart on parchment paper lined baking sheets.

Bake at 375° F for 12-­15 minutes or until bottoms are lightly browned.

Remove to wire racks to cool.

Meanwhile, in small bowl, combine the confectioners'sugar, extracts and enough water to achieve spreading consistency.

Spread over cooled cookies.

Store in air tight containers.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 81
Fat 5 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 5 mg
Carbohydrates 8 g
Dietary Fiber 1 g
Protein 2 g