Orange Almond Shortbread Crescents
Enjoy these simple elegant cookies. Make a big batch!
Ingredients
- 250 g (9 ounces) unsalted butter, softened
- 60 g (½ cup) icing/confectioners sugar, sifted
- 1 tsp orange zest, finely grated
- 1 egg yolk
- 1 tsp orange blossom water or brandy
- 55 g (½ cup) finely ground almonds
- 40 g (¼ cup) almonds, toasted and chopped
- 310 g (2 ½) cups all-purpose flour, sifted
- 1 ½ tsp baking powder
- 60 g (½ cup) icing/confectioners sugar, sifted
Instructions
- Cream butter, sugar and orange zest in a medium bowl with a hand mixer until pale and fluffy.
- Add egg yolk and orange water and beat until thoroughly combined.
- Fold in ground and chopped almonds, flour and baking powder with a spatula and mix until well combined.
- Wrap the dough in plastic wrap and refrigerate for 2 hours to chill.
- Preheat oven to 315°F.
- Line two baking trays with parchment paper.
- Remove dough from refrigerator and shape ½ tablespoons of the dough into crescents, using lightly floured hands.
- Place on prepared baking trays and bake form 12-15 minutes or until pale golden.
- Cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies are still warm, dust with sifted icing sugar.
- Just before serving dredge heavily again with sifted icing sugar.
- Store in an airtight container.