Orange Almond Shortbread Slices
1 c butter, room temp
1 c powdered sugar
1/2 t almond extract
1/2 t salt
2 c flour
2 t orange zest
1/2 t orange oil
3/4 c sliced almonds
Yields: 40 slices
Cooking Day: Combine butter, sugar, almond extract and salt until smooth. Slowly and gradually add flour, orange zest and orange oil mixing until dough forms. Gently fold in almonds. On piece of wax paper or plastic wrap, form dough into a rectangular log, about 12 inches long, 2 inches wide and 1 inch thick. Wrap in plastic wrap and freeze in a freezer bag.
Serving Day: Remove dough from freezer and allow to sit for 30 minutes at room temperature. Cut dough into 1/4 inch slices. Lay slices onto ungreased baking sheet about 1 inch apart. Bake at 325 degrees until the edges begin to turn golden, about 20-25 minutes. Cool on a wire rack. Store in an airtight container at room temperature for up to 3 days.
1 c powdered sugar
1/2 t almond extract
1/2 t salt
2 c flour
2 t orange zest
1/2 t orange oil
3/4 c sliced almonds
Yields: 40 slices
Cooking Day: Combine butter, sugar, almond extract and salt until smooth. Slowly and gradually add flour, orange zest and orange oil mixing until dough forms. Gently fold in almonds. On piece of wax paper or plastic wrap, form dough into a rectangular log, about 12 inches long, 2 inches wide and 1 inch thick. Wrap in plastic wrap and freeze in a freezer bag.
Serving Day: Remove dough from freezer and allow to sit for 30 minutes at room temperature. Cut dough into 1/4 inch slices. Lay slices onto ungreased baking sheet about 1 inch apart. Bake at 325 degrees until the edges begin to turn golden, about 20-25 minutes. Cool on a wire rack. Store in an airtight container at room temperature for up to 3 days.
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