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Orange Almond Shortbread Cookies

A delicious citrusy twist on a traditional shortbread cookie, sure to be a hit at any cookie exchange or holiday gathering!
Prep Time 5 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 24 cookies


  • Parchment paper


  • 1 cup unsalted butter (2 sticks)
  • cup powdered sugar
  • 2 Tablespoons orange zest (can use up to 3 Tablespoons, zest of 1 medium orange)
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ¼ cup roasted salted almonds chopped


  • Preheat oven to 350 °F.
  • Cut the butter into small cubes.
  • Using an electric mixer, cream together the cold butter and the powdered sugar.
  • Add in the almond extract and orange zest and mix until well combined.
  • Gently stir in the flour until just mixed (overmixing will cause tough cookies!)
  • Lay out a piece of parchment paper on your work surface, place the dough on top, and cover with another piece of parchment.
  • Roll dough between parchment layers until it is ½" thick (makes roughly an 8x8" square). Remove the top piece of parchment.
  • Sprinkle the chopped almonds evenly over the top of the cookies, and press them down to help them stick.
  • Transfer the bottom piece of parchment, with the dough, to a baking sheet and bake for 18-20 minutes or until golden around the edges.
  • Cut while warm (a pizza cutter is very handy for this) and allow to cool completely before eating.


I made these twice, once using roasted salted almonds and once using blanched almonds. I definitely prefer the roasted salted almonds as they add a bit of salty contrast.
Also, it sounds like a lot of orange zest, but trust me and use it all or you won't be able to taste the orange in the finished cookie.
Keyword cookies, shortbread