
Almond-Orange Shortbread recipe: Martha Stewart - Everyday Food
Ingredients: (I halved the recipe)
- 1 cup (2 sticks) unsalted butter, room temperature (I halved the recipe and started with 1/2 cup butter, but it wasn't enough so I added another 1/4 cup)
- 1 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled)
- Grated zest of 1 orange (about 2 teaspoons)
- 3/4 cup sliced almonds
Instructions:
- In a mixer bowl, beat butter, 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 your hands, gently mix in almonds.
- 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, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
- Preheat oven to 325F/170C.
- Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
- With a sharp knife (I used a flower-shaped cookie cutter), cut dough into 1/4-inch-thick slices (mine were a lot thicker! 1 inch I would say); place on ungreased baking sheet at least 1 inch apart.
- Bake until edges just begin to turn golden, 20 to 25 minutes. (mine were done in 22 minutes)
- Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.






4 comments:
These look ovely and would probaby go well with tea as well.
That sounds delicious! Shortbread is my favorite kind of cookie. This looks like it would be really good with hot chocolate as well.... hmmmm ideas, ideas!
I bet these were good - I think orange and almond go so well together (and I voted for them).
I love shortbread! I bet these were fantastic!
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