Almond-Orange Shortbread

212 Ratings
  • 5 37
  • 4 38
  • 3 72
  • 2 56
  • 1 9

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.

Everyday Food, July/August 2006

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Read the full recipe after the video.

Recipe Summary

total:
1 hr 30 mins
prep:
15 mins
Yield:
Makes 40
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Ingredients

Directions

  • Make the dough: 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.

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  • Freeze the dough: 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.

  • Bake the shortbread: Preheat oven to 325 degrees. 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, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

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Reviews (14)

212 Ratings
  • 5 37
  • 4 38
  • 3 72
  • 2 56
  • 1 9
Martha Stewart Member
09/29/2019
We really liked these. I didn't have sliced almonds, so I used chopped. I might add a little less nuts if I was going to use chopped again. It tends to add dryness when they're chopped. That being said I made the recipe as written (except I added chopped almonds) and they turned out wonderful. The flavor is a little different with the almond and orange. I was thinking of trying vanilla, but my husband said no. I don't have an issue with that because these were delicious, really good. They may be added to our Christmas cookie recipes for this year. Very aromatic.
Martha Stewart Member
12/17/2018
I followed it to a T except for the almond extract which I replaced with vanilla extract. And it came out so yummy. My in-laws love shortbread cookies, and I'm making these for them. I'm sure they'll love them too. Thank you for this recipe!
Martha Stewart Member
11/08/2017
These were great!!
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Martha Stewart Member
09/18/2015
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.
Martha Stewart Member
01/18/2014
THESE WERE GOOD. I ADDED FRESH ORANGE JUICE ALSO, FOR ADDED FLAVOR.
Martha Stewart Member
11/10/2013
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!! :)
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Martha Stewart Member
12/27/2010
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.
Martha Stewart Member
02/03/2010
I made a double batch of these...baked off half of a roll, after 15 minutes they all started to burn!
Martha Stewart Member
02/02/2010
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.
Martha Stewart Member
01/12/2009
Best cookie ever!! Easy
Martha Stewart Member
09/30/2008
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.
Martha Stewart Member
06/12/2008
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.
Martha Stewart Member
05/29/2008
wanted to add: really delicious ;-))
Martha Stewart Member
05/29/2008
I've tried these before from Everyday Food - they are easy to make
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