Almond Orange Cookies



Kid Approved

Nutritional Facts Per Serving

13 g
Show all nutrition facts

Nutritional Facts

1 40
  • Amount For Serving % Daily Value
  • Calories 110
  • Lipides 6 g
    • Saturated fat  3 g
  • Cholesterol 15 mg
  • Sodium  75 mg
  • Carbs 13 g


  • 1 cup all-purpose flour 250 mL
  • 1/2 cup cornstarch 125 mL
  • pinch salt
  • 3/4 cup unsalted butter, room temperature 175 mL
  • 3/4 cup icing sugar 175 mL
  • 1 large egg, lightly beaten
  • 2 tbsp finely grated orange zest 30 mL
  • 1 pkg ground almonds 100 g
  • slivered almonds, for garnish


  1. Sift flour, cornstarch and salt into a mixing bowl. Mix and set aside. In another bowl, cream butter with icing sugar. Add egg and orange zest and mix well to distribute the zest. Mix in ground almonds. Stir in flour mixture to form a dough.
  2. Press dough together and roll into a long tube about 1 1/2-inch (4 cm) in diameter. Wrap in parchment paper, then plastic wrap. Refrigerate for at least 1 hour or overnight, or freeze up to 2 months.
  3. Preheat oven to 300°F (150°C). Unwrap and slice cookies 1/4-inch (5 mm) thick, pressing one slivered almond into the centre of each cookie. Bake on a parchment paper-lined tray for 12 to 15 min., or until cookie edges are lightly browned. Cool on wire rack and store in an airtight container for up to 2 weeks.

Tip: Wrap this dough log tightly with parchment paper and plastic wrap and keep it in the freezer for up to two months.

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