August 26, 2012

34/52 Almond-Orange Shortbread

I wanted to bake something this week that
a) I could easily bring to my mom and grandma (who live 330 kilometers away),
b) would be quick to make, and
c) wouldn't melt or go bad in the heat.

That's why I chose this recipe from my recipe collection on Pinterest:

Almond-Orange Shortbread
Adapted from Martha Stewart

Makes about 45

225 g (2 sticks) butter, room temperature
150 g (1 cup) powdered sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
300 g (2 cups) flour
grated zest of 1 orange (about 2 teaspoons)
55 g (3/4 cup) sliced almonds

  • Beat together butter, sugar, almond extract, and salt until smooth. On low speed, add flour and orange zest. Mix in almonds using your hands or a wooden spoon.
  • On a piece of wax paper, roll dough into log about 12 inches long, 2 1/2 in wide and 1 in thick. Roll into paper and freeze for at least one hour. Wrap in plastic wrap if you want to freeze it for a longer period of time (up to 3 months).
  • With a sharp knife, cut slices about 1/4 in thick and place on baking sheet. (If dough has been frozen longer, let sit at room temperature for 30 minutes before cutting to avoid crumbling.)

  • Bake at 160°C (325°F) for 15 minutes or until edges start to turn a light brown. Cool on baking sheet 5 minutes before transferring to wire rack for complete cooling.

My modifications:
None. I only froze the dough for an hour and it worked very well. 

The taste:
I love them! I realized that sometimes you just need a little shortbread in your (culinary) life...
They could be a little more orangy for my taste but that's easy to adjust.

Do you like shortbread? Any special recipes to share?

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