Friday, November 16, 2012

Orange-Almond Shortbread

from Martha Stewart's Christmas Cookies
To die for.


1 ½ cups almonds (about 6 oz), toasted, skins rubbed off, chopped
1 ¼ cups flour
½ cup plus 2 Tablespoons sugar
10 Tablespoons unsalted butter, melted and cooled
1 Tablespoon orange zest
¼ teaspoon salt
2 Tablespoons sanding sugar

  1. Preheat oven to 325° with racks in upper and lower thirds.
  2. Combine chopped almonds, flour, sugar, butter, orange zest, and salt.  Mix with hands until dough just comes together and forms a ball.
  3. Halve dough.  Press each into 7-9 inch cake pan lined with parchment and score to mark 12 equal wedges (but don’t cut through).  Sprinkle each with 1 Tablespoon sanding sugar.
  4. Bake, rotating halfway through until golden brown, 10-15 minutes.
  5. While shortbread is warm, cut wedges to separate completely.  Let wedges cool slightly in pan, then transfer to a rack to cool completely.
Cookies can be stored in an airtight container at room temperature up to 1 week.  Can be frozen.

**Or substitute hazelnuts for almonds

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