Almond-Orange Shortbread

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Almond-Orange Shortbread."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/almond-orange-shortbread-recipe.htm>  07 October 2008.

Almond-Orange Shortbread Photo
Almond-Orange Shortbread
Yield: Makes about 4-1/2 dozen cookies
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Ingredients:
1
cup (4 ounces) sliced almonds, divided

2
cups all-purpose flour

1
cup (2 sticks) cold butter, cut into pieces

1/2
cup sugar

1/2
cup cornstarch

2
tablespoons freshly grated orange peel

1
teaspoon almond extract



Preparation:
1.
Preheat oven to 350°F. Spread 3/4 cup almonds in single layer in large baking pan. Bake 6 minutes or until golden brown, stirring frequently. Cool completely in pan. Reduce oven temperature to 325°F.

2.
Place toasted almonds in food processor. Process using on/off pulses until almonds are coarsely chopped.

3.
Add flour, butter, sugar, cornstarch, orange peel and almond extract to food processor. Process using on/off pulses until mixture resembles coarse crumbs.

4.
Press dough firmly and evenly into 10X8-3/4-inch rectangle on large ungreased cookie sheet. Score dough into 1-1/4-inch squares. Press one slice of remaining almonds into center of each square.

5.
Bake 30 to 40 minutes or until shortbread is firm when pressed and lightly browned. Immediately cut into squares along score lines with sharp knife. Remove cookies to wire racks; cool completely. Store loosely covered at room temperature up to 1 week.





This recipe appears in: Nut