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.
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.