Makes 35-40 cookies


  • 2½ cups almond flour
  • 1¼ cups sugar
  • 4 large egg whites
  • ¼ cup plus 2 Tbsp. candied orange peel, finely chopped
  • 1 Tbsp. candied ginger, finely chopped
  • ¼ cup plus 1 Tbsp. dried cranberries
  • 1 cup confectioners' sugar


    Active time: 30 minutes
    Total time: 1 hour (plus freezing overnight)

    In a food processor fitted with a metal blade, puree almond flour, sugar, egg whites, candied orange peel and candied ginger until smooth. Add cranberries and pulse twice, until just combined. Transfer to a medium bowl, cover and freeze overnight.

    Preheat oven to 350°. Line two large baking sheets with parchment paper and set aside.

    Put confectioners' sugar in a small bowl. Roll chilled dough into 1" balls, leaving half in the freezer while you work the first batch. Coat each ball in confectioners' sugar, then arrange on prepared baking sheets, spaced 2" apart. Repeat with remaining dough.

    Bake until light golden brown, about 15 minutes. Remove from oven and let cool on baking sheet 10 minutes before serving. Store in an airtight container up to 2 weeks or freeze, wrapped in plastic in an airtight container, up to 1 month.

    We're Going Nuts
    O staffers taste-tested a mountain of fruitcake and raved over these mail-order delights. (For Oprah's favorite Italian-style pick, click here.)

    Southern Supreme: Hailing from Bear Creek, North Carolina, this dense, irresistibly nutty rendition is like the love child of a rum cake and a pecan pie. (From $7.50 for 8-ounce cake;

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