Orange Almond Shortbread Food

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ALMOND-ORANGE SHORTBREAD



Almond-Orange Shortbread image

Make and share this Almond-Orange Shortbread recipe from Food.com.

Provided by Caroline Cooks

Categories     Dessert

Time 1h35m

Yield 40 cookies

Number Of Ingredients 7

1 cup unsalted butter, unsalted, at room temp
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour, leveled in measure
1 orange, zest of, grated (about 2 teaspoons)
3/4 cup sliced almonds

Steps:

  • In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
  • With mixer on low speed, add flour and orange zest; mixt until dough forms.
  • With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
  • Cut piece of waxed paper--12" X 6".
  • Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
  • Freeze until firm, at least 1 hour and up to 3 months.
  • (If freezing longer than one day, wrap log again in double layers of plastic film.
  • Preheat oven to 325 degrees F.
  • Remove dough from freezer.
  • With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
  • Bake until edges just begin to turn golden, about 20 minutes.
  • DO NOT OVERBAKE.
  • Cool 5 minutes on sheet; transfer to a rack to cool completely.

ORANGE AND ALMOND SHORTBREAD



Orange and Almond Shortbread image

Light and crumbly, these orange and almond shortbreads make a delicious mid-morning or afternoon treat. They are also ideal to serve with creamy desserts and icecream.Allow 30 minutes extra time for chilling.

Provided by Jacqueline Bellefontaine

Categories     Baking     biscuits and cookies

Time 25m

Number Of Ingredients 6

100 g butter (softened)
50 g caster sugar
1 orange (, finely grated zest)
100 g plain flour ((all purpose))
50 g ground almonds
icing sugar, to sprinkle (, optional)

Steps:

  • Beat the butter and sugar together until light and fluffy, then beat in the orange zest.
  • Add the flour and ground almonds and mix to a soft dough. Chill for 15 minutes.
  • Roll out the dough to about 3mm (1/8th in) thick and cut out the biscuits. Carefully transfer to a baking sheet lined with baking parchment. Chill for another 15 minutes. Meanwhile, preheat the oven to 170℃ (160℃ fan)/375°F/gas mark 4.
  • Bake in the centre of the oven for 12-15 minutes until pale golden. Allow to cool and harden for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  • Dust with icing sugar if desired.

Nutrition Facts : ServingSize 1 biscuit, Calories 130 kcal, Carbohydrate 11 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 59 mg, Sugar 4 g

ALMOND-ORANGE SHORTBREAD



Almond-Orange Shortbread image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 40

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds

Steps:

  • 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.
  • 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.

CHERRY ALMOND SKILLET SHORTBREAD



Cherry Almond Skillet Shortbread image

Provided by Trisha Yearwood

Categories     dessert

Time 1h25m

Yield 10 servings

Number Of Ingredients 11

Nonstick cooking spray
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon almond extract
1 cup dried tart cherries
1 tablespoon orange zest
1/2 cup sliced almonds, with skins
1 to 2 tablespoons turbinado sugar or raw sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
  • In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
  • Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
  • Bake until slightly brown on top, about 35 minutes.
  • Cool the shortbread in the skillet. When cool, cut into wedges.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

Steps:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
  • Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

ORANGE-SCENTED ALMOND COOKIES: AMYGDALOTA ME ORANGE



Orange-Scented Almond Cookies: Amygdalota me Orange image

Provided by Cat Cora

Categories     dessert

Time 1h

Yield 24 cookies

Number Of Ingredients 4

3 cups blanched almonds
3 cups confectioners sugar
1 tablespoon orange water
1/4 cup orange juice, plus more, for shaping

Steps:

  • Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.
  • Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.

ALMOND SHORTBREAD



Almond Shortbread image

A delicious shortbread to be enjoyed by everyone!

Provided by kirsty_lloyd-2

Time 40m

Yield Serves 15

Number Of Ingredients 0

Steps:

  • Pre-heat oven to 180C (Gas Mark 4)
  • Mix Flour and Caster Sugar in a bowl
  • Rub in the Butter/Margarine until the mixture resembles fine bread crumbs.
  • Add the Ground Almond
  • Press mixture into a baking tray
  • Bake in the preheated oven for about 20 minutes or until firm to the touch and very lightly brown
  • Cool in the tin

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