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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 40
edf_jul06_freeze_shortbread.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 40
edf_jul06_freeze_shortbread.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 40
Recipe Summary
prep: 15 mins
total: 1 hr 30 mins
Yield: Makes 40
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Yield: Makes 40
Makes 40
edf_jul06_freeze_shortbread.jpg
edf_jul06_freeze_shortbread.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (14)
Add Rating & Review
212 Ratings
5 star values:
37
4 star values:
38
3 star values:
72
2 star values:
56
1 star values:
9
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Reviews (14)
Add Rating & Review
212 Ratings
5 star values:
37
4 star values:
38
3 star values:
72
2 star values:
56
1 star values:
9
Add Rating & Review
212 Ratings
5 star values:
37
4 star values:
38
3 star values:
72
2 star values:
56
1 star values:
9
212 Ratings
5 star values:
37
4 star values:
38
3 star values:
72
2 star values:
56
1 star values:
9
212 Ratings
5 star values:
37
4 star values:
38
3 star values:
72
2 star values:
56
1 star values:
9
- 5 star values:
- 37
- 4 star values:
- 38
- 3 star values:
- 72
- 2 star values:
- 56
- 1 star values:
- 9
Martha Stewart Member
Rating: 5 stars
09/29/2019
We really liked these. I didn't have sliced almonds, so I used chopped. I might add a little less nuts if I was going to use chopped again. It tends to add dryness when they're chopped. That being said I made the recipe as written (except I added chopped almonds) and they turned out wonderful. The flavor is a little different with the almond and orange. I was thinking of trying vanilla, but my husband said no. I don't have an issue with that because these were delicious, really good. They may be added to our Christmas cookie recipes for this year. Very aromatic.
Martha Stewart Member
Rating: 5 stars
12/17/2018
I followed it to a T except for the almond extract which I replaced with vanilla extract. And it came out so yummy. My in-laws love shortbread cookies, and I'm making these for them. I'm sure they'll love them too. Thank you for this recipe!
Martha Stewart Member
Rating: 5 stars
11/08/2017
These were great!!
Martha Stewart Member
Rating: Unrated
09/18/2015
These sound great! Is there a substitution for the flour to be GF flour? Maybe with some almond flour? I noticed there's no soda nor BP.
Martha Stewart Member
Rating: 5 stars
01/18/2014
THESE WERE GOOD. I ADDED FRESH ORANGE JUICE ALSO, FOR ADDED FLAVOR.
Martha Stewart Member
Rating: Unrated
11/10/2013
These are very easy cookies to make. I added fresh orange juice along with the orange zest and extra almond extract. Wow! How yummy!! Can't wait to make the other half of log I have waiting in my refrigerator!! Enjoy!! :)
Martha Stewart Member
Rating: Unrated
12/27/2010
I love these. The almond slices add a crunch. They are a perfect combination of flavors and really easy to make. I only left them in about 12 minutes because they started to get brown around the edges, so I would advise checking about that time since everyone's oven temp may vary.
Martha Stewart Member
Rating: Unrated
02/03/2010
I made a double batch of these...baked off half of a roll, after 15 minutes they all started to burn!
Martha Stewart Member
Rating: Unrated
02/02/2010
MarilyninMiami, I do the same thing, but I flatten the roll on all 4 sides to make it rectangular. It's very easy to double the batch to freeze one. I do it right in the same mixer bowl. This keeps very well in the freezer. Before baking, I put more sliced almonds on top for decoration and crunch. I always have this dough ready whenever anyone stops in.
Martha Stewart Member
Rating: Unrated
01/12/2009
Best cookie ever!! Easy
Martha Stewart Member
Rating: Unrated
09/30/2008
I found this recipe very easy to make!
A 'Good Thing' when you are not very experienced in the kitchen. The cookies turned out great.
Martha Stewart Member
Rating: Unrated
06/12/2008
These are one of our favorite cookies. The flavor is amazing and they have become habit forming :) I made them for the group at our flying club, and they all wanted the recipe.... only difference is I roll the tube of dough into a 2 1/2 in roll and freeze so the cookies are ROUND instead of rectangular :) I also make a double batch and freeze one batch into short 6 inch rolls and just pop out one small roll when we want a single tray of cookies whenwe have company.
Martha Stewart Member
Rating: Unrated
05/29/2008
wanted to add: really delicious ;-))
Martha Stewart Member
Rating: Unrated
05/29/2008
I've tried these before from Everyday Food - they are easy to make
Martha Stewart Member
Rating: 5 stars
09/29/2019
We really liked these. I didn't have sliced almonds, so I used chopped. I might add a little less nuts if I was going to use chopped again. It tends to add dryness when they're chopped. That being said I made the recipe as written (except I added chopped almonds) and they turned out wonderful. The flavor is a little different with the almond and orange. I was thinking of trying vanilla, but my husband said no. I don't have an issue with that because these were delicious, really good. They may be added to our Christmas cookie recipes for this year. Very aromatic.
Rating: 5 stars
Rating: 5 stars
12/17/2018
I followed it to a T except for the almond extract which I replaced with vanilla extract. And it came out so yummy. My in-laws love shortbread cookies, and I'm making these for them. I'm sure they'll love them too. Thank you for this recipe!
Rating: 5 stars
11/08/2017
These were great!!
Rating: Unrated
09/18/2015
These sound great! Is there a substitution for the flour to be GF flour? Maybe with some almond flour? I noticed there's no soda nor BP.
Rating: Unrated
Rating: 5 stars
01/18/2014
THESE WERE GOOD. I ADDED FRESH ORANGE JUICE ALSO, FOR ADDED FLAVOR.
Rating: Unrated
11/10/2013
These are very easy cookies to make. I added fresh orange juice along with the orange zest and extra almond extract. Wow! How yummy!! Can't wait to make the other half of log I have waiting in my refrigerator!! Enjoy!! :)
Rating: Unrated
12/27/2010
I love these. The almond slices add a crunch. They are a perfect combination of flavors and really easy to make. I only left them in about 12 minutes because they started to get brown around the edges, so I would advise checking about that time since everyone's oven temp may vary.
Rating: Unrated
02/03/2010
I made a double batch of these...baked off half of a roll, after 15 minutes they all started to burn!
Rating: Unrated
02/02/2010
MarilyninMiami, I do the same thing, but I flatten the roll on all 4 sides to make it rectangular. It's very easy to double the batch to freeze one. I do it right in the same mixer bowl. This keeps very well in the freezer. Before baking, I put more sliced almonds on top for decoration and crunch. I always have this dough ready whenever anyone stops in.
Rating: Unrated
01/12/2009
Best cookie ever!! Easy
Rating: Unrated
09/30/2008
I found this recipe very easy to make!
A 'Good Thing' when you are not very experienced in the kitchen. The cookies turned out great.
Rating: Unrated
06/12/2008
These are one of our favorite cookies. The flavor is amazing and they have become habit forming :) I made them for the group at our flying club, and they all wanted the recipe.... only difference is I roll the tube of dough into a 2 1/2 in roll and freeze so the cookies are ROUND instead of rectangular :) I also make a double batch and freeze one batch into short 6 inch rolls and just pop out one small roll when we want a single tray of cookies whenwe have company.
Rating: Unrated
05/29/2008
wanted to add: really delicious ;-))
I've tried these before from Everyday Food - they are easy to make
All Reviews for Almond-Orange Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond-Orange Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
