Almond-Orange Shortbread

READY IN: 1hr 35mins
Recipe by Caroline Cooks

Delicate, flavorful cookies. Keep in the freeze and slice and bake just what you want.

Top Review by Seasoned Cook

This is a very sophisticated cookie! Great for tea time, wedding parties or special events. The slivered almonds provide a lot of great crunchiness and the orange zest gives flavor. Not a too sweet shortbread cookie, but it has a very smooth, creamy texture inside. It is similar to a cookie you would find at a bakery! I am very impressed and know that I will repeat this recipe in the future! I will double the orange zest for a more prominant orange flavor. I got a yield of 60 cookies. You do need to keep a watchful eye when baking and NOT OVERBAKE. I found that 15 minutes in a 325 degree oven was just right. A great little shortbread cookie! Prepared for the 2008 Comfort Food event in the Photo Forum. Caroline, thanks for sharing this recipe.

Ingredients Nutrition


  1. In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
  2. With mixer on low speed, add flour and orange zest; mixt until dough forms.
  3. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
  4. Cut piece of waxed paper--12" X 6".
  5. Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
  6. Freeze until firm, at least 1 hour and up to 3 months.
  7. (If freezing longer than one day, wrap log again in double layers of plastic film.
  8. Preheat oven to 325 degrees F.
  9. Remove dough from freezer.
  10. With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
  11. Bake until edges just begin to turn golden, about 20 minutes.
  13. Cool 5 minutes on sheet; transfer to a rack to cool completely.

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