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