Almond-Orange Cookies
Prep Time
Makes
Cooking Mode
1 cup all-purpose flour
½ cup cornstarch
pinch salt
¾ cup unsalted butter, room temperature
¾ cup icing sugar
1 large egg, lightly beaten
2 tbsp finely grated orange zest
1 pkg ground almonds
slivered almonds, for garnish
1 cup all-purpose flour
½ cup cornstarch
pinch salt
¾ cup unsalted butter, room temperature
¾ cup icing sugar
1 large egg, lightly beaten
2 tbsp finely grated orange zest
1 pkg ground almonds
slivered almonds, for garnish
Directions
1Sift 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.
2Press 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.
3Preheat 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.
Tips
1
Wrap this dough log tightly with parchment paper and plastic wrap and keep it in the freezer for up to two months.
Disclaimer
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Personal Note
Personal Note
