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Delicate, flavorful cookies. Keep in the freeze and slice and bake just what you want.
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, unsalted, at room temp
teaspoon almond extract
, leveled in measure
orange, zest of
, grated (about 2 teaspoons)
cup sliced almonds
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.
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