Orange and Almond Shortbread

These orange and almond shortbread biscuits have a delicious light and crumbly texture. Perfect to enjoy as a morning or afternoon treat, they also make fabulous biscuits to serve with creamy desserts.

When I posted my Blood Orange Posset recipe a little while back I promised I would also share my recipe for the pretty heart-shaped biscuits that I served with them. So true to my word, here is my recipe for orange and almond shortbread biscuits. They are simple to make, based on a traditional shortbread biscuit, but I have substituted some of the flour with ground almonds and flavoured the dough with some orange zest. Lemon zest can be used for a delicious variation.

In some shortbread recipes, you rub the butter into the flour with your fingertips, but I have found that by creaming the butter and sugar together first then mixing in the flour and almonds you get a dough that is easier to roll out.  Once rolled the biscuits are cut out with a cookie cutter.  You can use any shape or size for that matter, which will determine the total number of biscuits you get. As a guide I get 10-12 5cm (2in) biscuits.

In addition to the heart shape cookies I made to go with the posset, I made some pretty flower shape cookies, as well as these ones with a standard fluted cutter. (I couldn’t resist taking this overhead shot to try out my new tripod a pressent from Mr B. ) I think they all look pretty. A light dusting of icing sugar is entirely optional.

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Orange and Almond Shortbread

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

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.

Course: Baking, biscuits and cookies

Cuisine: British

Servings: 12 biscuits (approx)

Calories: 130 kcal

Author: Jacqui Bellefontaine

Ingredients

• 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

metric - US cups

Method

1. Beat the butter and sugar together until light and fluffy, then beat in the orange zest.

2. Add the flour and ground almonds and mix to a soft dough.  Chill for 15 minutes. 

3. 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.

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.

5. Dust with icing sugar if desired.

Nutrition Facts

Orange and Almond Shortbread

Amount Per Serving (1 biscuit)

Calories 130 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Cholesterol 17mg 6%

Sodium 59mg 2%

Potassium 8mg 0%

Total Carbohydrates 11g 4%

Sugars 4g

Protein 1g 2%

Vitamin A 4.2%

Vitamin C 1.6%

Calcium 1.4%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

cream butter and sugar together.

add flour almond and orange zest. Mix to a dough and chill.

Roll out and cut out biscuits.

Transfer to a baking sheet and chill before baking.

Bake until pale golden and serve. Dust with icing sugar if desired

Cooks Tip’s

• Lightly flour the work surface before rolling but try not to use too much.
• Handle the dough gently when rolling out to prevent the dough from stretching.
• Trimmings can be gently kneaded into a ball for re-rolling again handle gently or the biscuits will become tough.
• Chill the dough if it becomes too soft to roll.
• Chilling the biscuits before baking will help them to keep their shape during baking.

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