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Almond-Orange Shortbread

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Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.

Source: Everyday Food, July/August 2006
Total Time Prep Yield

Ingredients

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How would you rate this recipe?
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  • MS11601702
    18 SEP, 2015
    These sound great! Is there a substitution for the flour to be GF flour? Maybe with some almond flour? I noticed there's no soda nor BP.
    Reply
  • wibaker12
    18 JAN, 2014
    THESE WERE GOOD. I ADDED FRESH ORANGE JUICE ALSO, FOR ADDED FLAVOR.
    Reply
  • Moemab
    10 NOV, 2013
    These are very easy cookies to make. I added fresh orange juice along with the orange zest and extra almond extract. Wow! How yummy!! Can't wait to make the other half of log I have waiting in my refrigerator!! Enjoy!! :)
    Reply
  • MS11129051
    27 DEC, 2010
    I love these. The almond slices add a crunch. They are a perfect combination of flavors and really easy to make. I only left them in about 12 minutes because they started to get brown around the edges, so I would advise checking about that time since everyone's oven temp may vary.
    Reply
  • kdmisslady
    3 FEB, 2010
    I made a double batch of these...baked off half of a roll, after 15 minutes they all started to burn!
    Reply
  • smd1227
    2 FEB, 2010
    MarilyninMiami, I do the same thing, but I flatten the roll on all 4 sides to make it rectangular. It's very easy to double the batch to freeze one. I do it right in the same mixer bowl. This keeps very well in the freezer. Before baking, I put more sliced almonds on top for decoration and crunch. I always have this dough ready whenever anyone stops in.
    Reply
  • verucalane
    12 JAN, 2009
    Best cookie ever!! Easy
    Reply
  • Graybear
    30 SEP, 2008
    I found this recipe very easy to make! A 'Good Thing' when you are not very experienced in the kitchen. The cookies turned out great.
    Reply
  • MarilynInMiamiFL
    12 JUN, 2008
    These are one of our favorite cookies. The flavor is amazing and they have become habit forming :) I made them for the group at our flying club, and they all wanted the recipe.... only difference is I roll the tube of dough into a 2 1/2 in roll and freeze so the cookies are ROUND instead of rectangular :) I also make a double batch and freeze one batch into short 6 inch rolls and just pop out one small roll when we want a single tray of cookies whenwe have company.
    Reply
  • locust
    29 MAY, 2008
    wanted to add: really delicious ;-))
    Reply

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