Name: Chewy Carrot and Almond Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 3/4 cup (115 g) unbleached all-purpose flour; 1/2 cup (50 g) quick oats; 1/2 tsp baking soda; 1/2 tsp ground ginger; 3 1/2 oz (100 g) marzipan; 1/4 cup (55 g) unsalted butter, softened; 1 orange, zest finely grated; 1 cup (135 g) carrots, finely grated; 1/4 cup (55 g) sugar; 1 egg; 1/4 cup (30 g) dried currants

Preparation

- 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.
- In a bowl, combine the flour, oats, baking soda and ground ginger.
- 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.
- Using a 3-tbsp (45 ml) ice cream scoop, drop the batter onto the baking sheet, spacing out the cookies evenly.
- Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool on the baking sheet.

Chewy Carrot and Almond Cookies

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Ingredients

Preparation

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