This holiday season make the most delicious Almond Orange Shortbread Cookies with detailed step-wise pictures.
There are just five more days for Christmas and I am planning on shared more baked goodies all through the end of this year! Following my Olive Rosemary Focaccia, I am sharing a delicious sweet recipe – Almond Orange Shortbread Cookies. For so long now, I have been meaning to make shortbread cookies since so long and finally got around making them this year. I was planning on making almond based cookies too and as I kept toying the idea of shortbread cookies, with different flavor combinations, I landed on almond orange flavors!
These Almond Orange Shortbread Cookies are melt-in-mouth but at the same time, crispy and crunchy enough with a bite of slivered almonds with the flavor and fragrance of orange! It is very easy to make these cookies at home and you would need just a few ingredients – butter, confectioners sugar, flour, almonds and orange zest along with a tiny pinch of salt and essence. The best part about making cookies at home is getting to enjoy the aroma of fresh cookies being baked! It is a shame that my family isn’t a huge fan of any kind of cookies, but I do make a few every year nevertheless.
While looking for a recipe to make Almond Orange Shortbread Cookies, I stumbled upon Martha Stewart’s recipe and followed it pretty much with very slight modifications based on the ingredients in my pantry. I have been serving these shortbread cookies along with hot ginger tea during evening tea time and my family has been hugely impressed. I sent along a small batch of cookies for my husband’s colleagues and it looks like everyone loved it 🙂 As these are butter-based cookies, I would not call them healthy, but they are sure way better than store-bought or packaged stuff. Check out other cookie recipes!
How to make Almond Orange Shortbread Cookies
📖 Recipe
Almond Orange Shortbread Cookies
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Butter at Room Temperature
- ½ cup Confectioners Sugar
- 1 cup All Purpose Flour
- 1 teaspoon Orange Zest from One Full Orange
- â…“ cup Slivered Almonds
- â…› teaspoon Salt
- ½ teaspoon Vanilla Extract
Instructions
- In a mixing bowl add butter and confectioners sugar along with salt.
- Using an electric beater, cream the butter and sugar on low speed.
- Add vanilla extract and orange zest. Mix well using a silicon spatula.
- Next add flour. Mix well using the spatula.
- As the flour begins to combine with the butter mixture, add slivered almonds. Mix it well.
- Bring the dough together and place it on a parchment paper or cling film.
- Roll it tightly into a log or rectangle. Store it in freezer for atleast 30 mins. The dough can be preserved for upto 3 months in the freezer.
- Preheat the oven at 160°C for 15 mins. Remove the dough from freezer. Slice it into cookies of thickness half centimeter.
- Place them on a baking sheet lined with parchment paper one inch apart.
- Bake the cookies at 160°C for 20mins and 5 mins on toast mode until the bottom is golden brown. Let the cookies cool down for 5 mins and then transfer them to a wire rack.
- Store in an airtight container and serve with coffee/tea!
Detailed step-wise picture recipe of making Almond Orange Shortbread Cookies
In a mixing bowl add butter and confectioners sugar along with salt.
Using an electric beater, cream the butter and sugar on low speed.
Add vanilla extract and orange zest.
Mix well using a silicon spatula.
Next add flour.
Mix well using the spatula.
As the flour begins to combine with the butter mixture, add slivered almonds. Mix it well.
Bring the dough together and place it on a parchment paper or cling film.
Roll it tightly into a log or rectangle. Store it in freezer for atleast 30 mins. The dough can be preserved for upto 3 months in the freezer.
Preheat the oven at 160°C for 15 mins. Remove the dough from freezer. Slice it into cookies of thickness half centimeter.
Place them on a baking sheet lined with parchment paper one inch apart.
Bake the cookies at 160°C for 20mins and 5 mins on toast mode until the bottom is golden brown. Let the cookies cool down for 5 mins and then transfer them to a wire rack.
Store in an airtight container and serve with coffee/tea!
Recipe Notes
- If you don’t have confectioners sugar, powder little less than ½ cup granulated sugar until it is smooth.
- You can also use almond extract instead of vanilla.
- The cookies will be soft when they are taken out of the oven but will harden up on cooling down.
- Oven timings differ based on the make and type of the oven, keep a close eye on the cookies while baking.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
tentimestea
These shortbread look so good CH! I can imagine the texture from the chunks of almond must be so nice! I can't wait to start my holiday baking - I'm hoping to have time to put together a cookie spread this year. I'll have to make some shortbread I think 🙂
Bindu
Hi! What type of oven do you use? Microwave or OTG? Dm ed you on insta too.