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    Orange and Almond Shortbread

    Published: Jan 27, 2018 · Modified: Jan 19, 2022 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    orange and almond shortbreads - two images with caption

    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.

    stack or orange and almond shortbreads in front of a glass of milk.

    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.

    orange and almond shortbreads on a work surface, sprinkled with icing sugar

    In addition to the heart shape cookies I made to go with the posset, I made some pretty flower shape cookies, but feel to make them in whatever shape you like. A light dusting of icing sugar is entirely optional.

    • blank
      cream butter and sugar together.
    • blank
      add flour almond and orange zest. Mix to a dough and chill.
    • blank
      Roll out and cut out biscuits.
    • blank
      Transfer to a baking sheet and chill before baking.
    • 3 orange and almond shortbreads in a row on a work surface. Dusted with icing sugar.
      Bake until golden. Dust with icing sugar

    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.
    stack of orange and almond shortbreads

    Orange and Almond Shortbread

    Print Recipe Pin Recipe Save Recipe Saved!
    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
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Servings 12 biscuits (approx)
    Calories 130
    Author Jacqueline 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

    Instructions

    • 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 (⅛th 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

    Serving: 1biscuit | Calories: 130kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 59mg | Potassium: 8mg | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 1.3mg | Calcium: 14mg | Iron: 0.5mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Linda Johnson

      July 15, 2020 at 12:14 pm

      Delicious recipe! Can you think of any reason why it wouldn't work if cooked in a tin and then cut into squares/shapes? Thank you!

      Reply
      • Jacqueline Bellefontaine

        July 16, 2020 at 8:04 pm

        I've not tried it but yes I'm sure it would work. I would cut them before the shortbread has cooled as otherwise I think it would break rather than cut into neat squares.

        Reply
    2. Elizabeth

      May 26, 2020 at 12:41 am

      Ok so I followed all the instructions but my dough was so sticky I couldn’t roll it at all. Floured the worktop and rolling pin still no. So dolloped on tray, attempted to flatten the dollops and put in oven. Baked for half an hour and they came out great. But not at all how I’d imagined!

      Reply
      • Jacqueline Bellefontaine

        May 26, 2020 at 12:52 pm

        The most likely reason it was too sticky was the butter was too warm. Popping it in the fridge to chill a little longer should solve that problem next time.

        Reply
    3. Andrea

      April 19, 2020 at 7:31 pm

      5 stars
      Mmm these were lovely, was looking for a simple receipe for my 11 year old to make with what we already had in, in the cupboard. We made orange flavour icing to top them off.

      Reply
      • Jacqueline Bellefontaine

        April 20, 2020 at 3:05 pm

        So pleased you liked them I bet they tasted extra delicious with the orange icing. What a treat.

        Reply
    4. Corina Blum

      February 19, 2018 at 4:03 pm

      5 stars
      These sound delicious! I think orange and almond is such a lovely combination and the biscuits look absolutely perfectly baked too!

      Reply
      • Jacqueline Bellefontaine

        February 20, 2018 at 11:40 am

        Thank you Corina I do love a good shortbread biscuit 🙂

        Reply
    5. Angela / Only Crumbs Remain

      February 11, 2018 at 10:21 am

      How utterly delicious Jacqui. I'm a huge fan of shortbread biscuits - their buttery crumbly melt in the mouth qualities is just so good. Love the use of the orange zest and almond in them. Thankyou too for linking up with #BakingCrumbs, it's always lovely to have you there.
      Angela

      Reply
      • Jacqueline Bellefontaine

        February 13, 2018 at 6:46 pm

        Always a pleasure to link up Angela.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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