Many of us have completed the Twelve Days of Christmas, but I haven’t finished telling about all my activities connected to the Nativity Feast. My fellow Orthodox Christians who are on the traditional Julian calendar have just begun to count the days, however, so if we keep them in mind it won’t seem strange to muse a while longer on Christmas cookies. Plus, they are only Christmas cookies because I bake them at Christmas; you could enjoy them at any season of the year.
These are my favorite because of their chewy texture, the flavors of citrus and almond, and because my friends and family who are gluten-intolerant can fully enjoy them.

Last year I made two batches of this invention, but I wasn’t completely settled on the amounts of a couple of the ingredients. This time I made only one batch (so far), but after my latest tweaks I’m confident that if you try them, you are likely to be happy with the result. There are no grain flours in the recipe, so they are gluten-free.

MANDARIN ALMOND COOKIES
7 oz. almond paste, in pieces
4 oz. cold butter, salted or not
1/3 cup sugar
1/3 cup powdered sugar
scant 1/4 teaspoon salt
Combine the above ingredients in a food processor until evenly mixed. Add and process:
4 large egg whites, one at a time.
Remove from processor to a bowl and add:
2 3/4 cups finely ground almond flour
6 oz. package of dried mandarin oranges (found at Trader Joe’s), finely chopped
Put the dough in the refrigerator for an hour.
Put 1/2 cup granulated sugar in one bowl, and
1/2 cup powdered sugar in another bowl.
Drop heaping tablespoonsful of dough into the sugar; gently coat and shape into 1 1/2″ balls. Repeat in powdered sugar.
Set 1 inch apart on parchment-lined baking sheets. Bake until golden or golden brown, at 325 degrees, 22-25 minutes. Remove to racks to cool. Cookies will be crumbly until thoroughly cool. They keep well in the refrigerator or freezer.
The amount of sugar here is a reduction from my original experiment, and I might try cutting back a little more next time, hoping that the chewiness of the cookie won’t be affected too much. The recipe that inspired me was an Italian Orange Fig Cookie that my son had made in 2022. I tried that last year with disappointing results, and created this one instead because I had the mandarin oranges on hand. I hope Trader Joe’s continues to carry that item!

The orange blossoms beckoned, from my youth, from the Central Valley, from the treasury of olfactory memories in my mind, and from the image imprinted there the last time I visited my childhood home at this time of year. I didn’t remember the scent itself, but I remembered the ecstasy of inhaling it.
Nancy found a few Sumos remaining from this year’s harvest to give me. They are large for a mandarin orange, seedless, very tasty, and their loose rind makes them super easy to peel.



