Step 1

Preheat the oven to 350ºF, placing the racks in the middle and lower-middle parts of the oven. Line two baking sheets with parchment paper.

Step 2

Using an electric mixer (or a bowl and a sturdy spoon) mix together the sugar, butter, orange zest, olive oil, orange extract, vanilla extract, salt, and baking powder until well combined.

Step 3

Add in the egg and mix together. Scrape down the sides and bottom of the bowl with a rubber spatula.

Step 4

Add in the all-purpose flour and almond flour and mix until well combined, making sure to scrape down the bottom of the bowl as you mix.

Step 5

Roll the dough into balls of about 2 tablespoons in size, using a #30 1-ounce cookie scoop. Place the dough balls on the two baking sheets, spaced evenly apart.

Step 6

Bake on the middle and lower-middle racks for 14-16 minutes, until the cookies have just started to puff up. Be careful not to overbake, as they’ll continue to cook after coming out of the oven.

Step 7

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.

Step 8

Add powdered sugar and 2 tablespoons of orange juice to a bowl and whisk together until very creamy and smooth, about the consistency of thick heavy cream. If the glaze is too thick, add in another tablespoon of juice.

Step 9

Once the cookies are cooled, dip the tops into the glaze and let the excess drip off. Let the glaze set before transferring them to an airtight container until ready to serve.