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Prep Time
20 mins
Total Time
35 mins
40 cookies


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


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
2 cookies
4 g
Saturated Fat:
2 g
7 g
15 mg
1 g
10 mg
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