- Hide menu

Cardamon Orange Hazelnut Biscuit with Orange Butter Glaze

LoadingFavoriteAdd to favorites

Cardamon Orange Hazelnut Biscuit with Orange Butter Glaze displayed on a wire rack

~ raw, vegan, gluten-free ~

I need to start off with an apology… I forgot to count how many biscuits this recipe made.  I am guilty.  So sorry… I promise to do better in the future… have I groveled enough?  Forgive me? :)  I can tell you though that it makes a LOT!  Not very helpful huh?  I called these little treats, biscuits because they have that cookie biscuit texture. (updated the amount the recipe yields, thanks to a member who made the recipe).

I  first made this recipe when we were in the midst of closing down our house in Arizona, a large portion of my kitchen equipment had already been packed.  My intention was to pack up 90% of it in hopes that it would force me to slow down in the kitchen and focus on other things, like preparing for the move… but the passion burned too deep in me and I just could not stop… I am a raw force to be reckoned with, I have a spatula and I am not afraid to use it!  lol

I intended to mold these into small biscuits and use my new fan-dangled biscuit cutters but guess what… I had packed all my cookie cutters.  There in my pastry cabinet starred a single, lonely, white, 3 oz Dixie cup… PERFECT! lol

To be honest, I now prefer this over my round cookie cutter or biscuit cutter.  I pressed the opening of the cup down into the batter and when I pulled it off, the biscuit was stuck inside.  I then held it over the mesh sheet that came with my dehydrator and gave the cup a slight squeeze and the little biscuit popped right out!  It just confirms, where there is a will, there is indeed a way!

The glaze that I made turned out simply scrumptious and I had to really practice self-control so that I wouldn’t sit down on the couch, turn on my favorite TV show and eat it straight from the bowl.  After dipping the biscuits into the glaze, it will firm up once chilled.  It is best to keep them stored in the fridge until you are ready to serve but the glaze won’t melt and ooze off when sitting at room temp.  Please enjoy. :)

I used the almond pulp as the base to this recipe because I like the lighter texture that it gives the biscuit.


Yields 42 x 2.5″ cookies

Glaze for biscuits



  1. In the food processor, fitted with the”S” blade, break down sunflower seeds and the hazelnuts.
  2. In a large bowl combine the almond pulp, ground flax, ground hazelnuts and sunflower seeds, orange zest, orange juice, maple syrup, cardamom, cinnamon, and salt.  Mix well with hands to ensure everything gets mixed well.  Tip: zest the oranges before juicing them.
  3. Spread the batter out onto a teflex sheet or cutting board.  I made mine about 1/2″ thick.  To cut out the biscuit shapes, I used a 3oz Dixie cup.  Press the cup down into the dough and then squeeze to release it onto the mesh sheet that comes with the dehydrator.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 6-8 hours.  I took mine out while still moist, but you can decide on how dry or moist that you want it.
  5. Once cool, dip the top of the biscuit into the glaze, and sprinkle crushed hazelnuts on top.
  6. Store in an airtight container for 1 week in the fridge.


  1. In a food processor, fitted with the “S” blade, combine the softened coconut butter and orange juice.  Process until silky and creamy.
  2. Turn the biscuit upside down and hold it on the edges.  Dip the top of the biscuit down into the glaze and lift straight up.
  3. Place on a tray or plate and sprinkle the top with the crushed hazelnuts.
  4. Slip into the fridge to firm up the glaze.
  5. Eat and enjoy!

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

gathering the ingredients to make Cardamon Orange Hazelnut Biscuit with Orange Butter Glaze  dipping the Cardamon Orange Hazelnut Biscuit into a Orange Butter Glaze  close up of dipping the Cardamon Orange Hazelnut Biscuit into a Orange Butter Glaze

sprinkling chopped hazelnuts on top of the Cardamon Orange Hazelnut Biscuit Orange Butter Glaze

 a close up of the Cardamon Orange Hazelnut Biscuit Orange Butter Glaze

I accidentally dropped this one in the glaze… turned out pretty so here is another idea rather than just coating the tops. :)

17 thoughts on “Cardamon Orange Hazelnut Biscuit with Orange Butter Glaze

  1. Christine says:

    These look heavenly! You are so talented!

  2. Beth says:

    OMG….These look AWESOME!!! Can’t wait to make them.

  3. Alice says:

    Hi Amie Sue,

    These look absolutely delicious and easy. Can’t wait until I’ve accumulated 6 cups of nut pulp to make them.

    Have a wonderful weekend.


    • amie-sue says:

      Time to get into nut milk production. hehe Keep me posted when you make them Alice, would love to hear what you think. Blessings, amie sue

  4. Kathy says:

    These sound so delicious…I can not wait to make these! The Glaze sounds as tasty as the Biscuits! Another brilliant recipe and wonderfully helpful hint to use the 3oz cup as a cutter:) Thank you.

  5. cindy says:

    if you took a fresh section of orange…, peeled the skin from it and dipped it in frosting to sit on top of the cookie….maybe just a third so it wouldnt overwhelm…or you could use raspberry juice and a dipped raspberry…this recipe opens up all sorts of decadence. Lordy, you must use a lot of almond milk

    you are such an inspiration. this is the website that pops up every morning on my computer. i have some difficulties. mostly because i have mediocre kitchen equipment. i am on a budget so that is slow …but sure. so far i have an excalabre dehydrater, which i love, a vtamix, a Brom Mandoline, and a spiralizer. My food processer I am very unhappy with and must replace but I am only one person and I need one that will process smaller amounts of food. I have tries some of your recipes with the processer and just had no luck at all. It just wont grab the food. So I am still trying to research that one.

    • amie-sue says:

      Good evening Cindy,

      Micro kitchen or not… it sounds like you are getting yourself well equipped and with just enough of the right tools, you can do just about anything. :) I use Cuisinart food processors. Mine is a 16 cup but it comes with a small bowl that fits inside for small quantities of ingredients.

      I love you idea of adding chocolate dipped oranges on top! yum! You are so right about this recipe opening up all sorts of decadence. :) Thank you for sharing Cinday and have a wonderful week ahead of you! amie sue

  6. Cindy says:

    Oh I also wanted to tell you how much I am enjoying this. The more I make stuff the bigger my kitchen gets. smile. I started moving furniture around so now my kitchen is three times the area it was. I am really looking forward to this journey. Thanks Amie Sue.

    • amie-sue says:

      Thats sounds like so much fun Cindy. I am so delighted for you and excited! It is always fun to breath new life into a room isn’t it? :) I loved reading this… thank you for sharing this with me. Have a great nights sleep. amie sue

  7. Eaglenest says:

    Hi Amie Sue,

    To think I used to throw out almond pulp because I had too much. So glad I decided to join your site, I plan to make these tomorrow. Could you please clarify whether the sunflower seeds and hazelnuts need to be wet, mine have already been soaked and dehydrated. TIA

    • amie-sue says:

      Good day TIA,

      Oh never throw the almond pulp away. :) I have a lot of raw bread recipes that use it too! To answer your question regarding this recipe. I used soaked hazelnuts and seeds so since yours have already been soaked and dehydrated (way to be ready!) I would just soak them to wet them to assure the recipe holds together and turns out as I designed. I hope you enjoy them, please leave a comment if you end up making them. Blessings and Merry Christmas. amie sue

  8. Eaglenest says:

    I made 42 x 2.5in cookies from this recipe and they taste delicious. The only issue I have with moist almond pulp recipes, and I’ve tried baked bars as well, is that I find them difficult to swallow. Others have remarked on it as well. I don’t know if I should have dehydrated them for longer as I did leave some moisture in them. Too late now to dehydrate them further as they’ve already been iced. the flavour profile, however, is awesome.

    • amie-sue says:

      Good morning Eaglenest,

      To answer your question, I think it’s going to boil down to personal preference. Next time, you could make a half batch and dry them longer and see if you find the texture is better for you. Since you have them in front of you, I would test freezing a couple and see how they are right out of the freezer or partially frozen. Let me know if you give that a try. blessings, amie sue

      • Eaglenest says:

        Hi Amie Sue,
        Actually I did freeze them; they are easier to eat straight out of the freezer. I definitely think they would have done better with drying longer. I use almond pulp flour all the time and it’s never a problem.

Leave a Reply

Your email address will not be published. Required fields are marked *