Almond-Orange Shortbread

Almond-Orange Shortbread

Almond-Orange Shortbread


Makes about 4-1/2 dozen cookies


1 cup (4 ounces) sliced almonds, divided
2 cups all-purpose flour
1 cup (2 sticks) cold butter, cut into pieces
1/2 cup sugar
1/2 cup cornstarch
2 tablespoons freshly grated orange peel
1 teaspoon almond extract


  1. Preheat oven to 350°F. Spread 3/4 cup almonds in single layer in large baking pan. Bake 6 minutes or until golden brown, stirring frequently. Cool completely in pan. Reduce oven temperature to 325°F.
  2. Place toasted almonds in food processor. Process using on/off pulses until almonds are coarsely chopped.
  3. Add flour, butter, sugar, cornstarch, orange peel and almond extract to food processor. Process using on/off pulses until mixture resembles coarse crumbs.
  4. Press dough firmly and evenly into 10X8-3/4-inch rectangle on large ungreased cookie sheet. Score dough into 1-1/4-inch squares. Press one slice of remaining almonds into center of each square.
  5. Bake 30 to 40 minutes or until shortbread is firm when pressed and lightly browned. Immediately cut into squares along score lines with sharp knife. Remove cookies to wire racks; cool completely. Store loosely covered at room temperature up to 1 week.

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