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Prep Time
20 mins
Total Time
35 mins
Makes
40 cookies

Ingredients

1 cup
all-purpose flour
250 mL
1/2 cup
cornstarch
125 mL
pinch salt
3/4 cup
unsalted butter, room temperature
175 mL
3/4 cup
icing sugar
175 mL
1
large egg, lightly beaten
0
2 tbsp
finely grated orange zest
30 mL
1 pkg
ground almonds
100 g
slivered almonds, for garnish

Directions

Step 1
Sift flour, cornstarch and salt into a mixing bowl. Mix and set aside. In another bowl, cream butter with icing sugar. Add egg and orange zest and mix well to distribute the zest. Mix in ground almonds. Stir in flour mixture to form a dough.
Step 2
Press dough together and roll into a long tube about 1 1/2-inch (4 cm) in diameter. Wrap in parchment paper, then plastic wrap. Refrigerate for at least 1 hour or overnight, or freeze up to 2 months.
Step 3
Preheat oven to 300°F (150°C). Unwrap and slice cookies 1/4-inch (5 mm) thick, pressing one slivered almond into the centre of each cookie. Bake on a parchment paper-lined tray for 12 to 15 min., or until cookie edges are lightly browned. Cool on wire rack and store in an airtight container for up to 2 weeks.

Tip

Wrap this dough log tightly with parchment paper and plastic wrap and keep it in the freezer for up to two months.
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Nutrition Facts

Nutrition Description:
2 cookies
Calories:
70
Fat:
4
Saturated Fat:
2
Carbs:
7
Cholesterol:
15 mg
Protein:
1
Sodium:
10 mg