Best Orange Almond Shortbread Recipes
ALMOND-ORANGE SHORTBREAD
Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 40
Number Of Ingredients 7
Steps:
- Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
- Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
- Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
- With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.
ALMOND-ORANGE SHORTBREAD
Make and share this Almond-Orange Shortbread recipe from Food.com.
Provided by Caroline Cooks
Categories Dessert
Time 1h35m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
- With mixer on low speed, add flour and orange zest; mixt until dough forms.
- With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
- Cut piece of waxed paper--12" X 6".
- Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
- Freeze until firm, at least 1 hour and up to 3 months.
- (If freezing longer than one day, wrap log again in double layers of plastic film.
- Preheat oven to 325 degrees F.
- Remove dough from freezer.
- With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
- Bake until edges just begin to turn golden, about 20 minutes.
- DO NOT OVERBAKE.
- Cool 5 minutes on sheet; transfer to a rack to cool completely.
ORANGE ALMOND SHORTBREAD
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms.With a wooden spoon, rubber spatula, or your hands, gently mix in almonds. Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap. Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.) With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.
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