Orange and Almond Shortbread
Shortbread is a much-loved Christmas favourite, but this version adds a fresh twist with citrusy orange notes and nutty almond flavours shining through.
How long will it take?
2 hours
What’s the serving size?
Makes 1 large round
What do I need?
- ½ cup unsalted butter, cubed, at room temperature
- 1/3 cup icing sugar, plus extra to dust
- 2 tbsp finely grated orange zest
- 1 tsp orange juice
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 cup plain flour
- ½ tsp salt
How do I make it?
- Line the base of a 23-centimetre springform pan with baking paper and lightly grease the sides. Set aside.
- In the bowl of a food processor with a blade attachment, blend butter, icing sugar, orange zest, orange juice, and vanilla and almond extracts until combined. Add flour and salt and pulse to combine.
- Remove dough from food processor and press evenly into the prepared springform pan. Smooth the surface and place in the fridge for 1 hour to chill.
- Preheat oven to 180C.
- Remove springform pan from fridge and prick dough all over with a fork. Bake for 16-18 minutes, or until the sides of the shortbread are golden. Place on a wire rack to cool for 5 minutes, then remove from the springform and cut into wedges while still warm. Set wedges aside to cool completely. Dust with icing sugar when cooled.
