Orange and Almond Chocolate Cookies

One of my personal favourite cookies!


  • 125 g butter at room temperature
  • grated rind of one orange
  • 1 extra large egg, at room temperature
  • 1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
  • ¼ cup (25 g) slivered almonds plus extra for garnishing

Adjust the oven rack to one slot above the middle shelf. Preheat the oven to 180°C. Line one large or two medium baking trays with baking paper.

In a medium size mixing bowl, beat the butter and grated orange rind until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture curdles.

Open the pack and spoon out 2 t (10 ml) of the dry cookie mixture. Keep it on the side to use later. Add the remaining dry mix, the chocolate chips and the slivered almonds to the butter mixture.

Use an electric beater on its slowest speed or a spatula to blend the ingredients together. When a crumbly mixture forms use your hands to lightly bring everything together.

Place rounded teaspoonful of mixture 3 cm apart on the prepared trays.

Dip a fork into the reserved dry mixture and use it to flatten the cookies. Remember to dip the fork into the dry mixture after every cookie, otherwise the dough will stick to the prongs of the fork. Place 2 – 3 slivered almonds on each cookie and press down lightly. Bake for 10 – 12 minutes, until golden.

Remove the baking tray from the oven and leave the cookies on the baking tray to firm up before gently lifting them onto a cooling rack. Allow the cookies to cool down completely before storing in an airtight container.

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