1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 tsp. almond extract
1/2 tsp. salt
2 cups flour
Grated zest of 1 orange
3/4 cup sliced almonds
Make the dough- In a mixer bowl, beat 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 y our 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. If freezing longer
than a day, wrap again in waxed paper.
Bake the shortbread- Preheat oven to 325 degrees.
Remove dough from freezer. Let sit at temperature
for 30 minutes so it slices without crumbling.
With a sharp knife, cut dough into 1/2 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
on baking sheet for 5 minutes; transfer cookies
to a rack to cool completely.
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