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Almond Orange Shortbread

Almond Orange Shortbread

Almond Orange Shortbread

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Almond Orange Shortbread
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Course: Cutout CookiesCuisine: ScotlandDifficulty: Medium



A flavorful twist to this holiday favorite.


  • 1/2 cup superfine sugar

  • 2 1/2 cups all-purpose flour

  • 3/4 cup rice flour

  • 1 teaspoon salt

  • 4 ounces ground almonds

  • 1 1/2 cups unsalted butter, cold, in cubes

  • 1 cup candied orange peel, chopped

  • 24 whole blanched almonds


  • Pre-heat oven to 275F. Place sugar, flour, rice flour, salt and ground almonds into a food processor. Pulse briefly to combine. Add butter and process briefly until combined. The mixture should remain granular…do not mix it until it forms a ball. Scrape mixture into a bowl and add candied orange peel. Knead to form a dough. Divide dough in half and roll each half into a 7″ round. Place round on ungreased baking sheet. Using the tines of a fork, prick all over. With a knife gently draw lines to mark the rounds into 12 wedges. Place a whole almond on each wedge. Bake 35 to 45 minutes or until creamy color. Cool completely on a cooling rack and gently break into wedges.


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