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Photo for - Orange Almond Slices

Orange Almond Slices

Quick and easy to prepare, these zesty cookies are a great way to add variety.

  • Yields: 80 slices
  • Preparation: 25 minutes

Ingredients

Cookie:

  • ½ cup (125mL) GAY LEA - Unsalted Butter, room temperature
  • 1 ¾ cup (425mL) all purpose flour
  • 1 ½ tsp (7mL) baking powder
  • ¼ tsp (1mL) salt
  • ¾ cup (175mL) granulated sugar
  • 1 egg
  • 1 tbsp (15mL) orange zest, grated
  • 1 tsp (5mL) almond extract
  • 2/3 cup (150mL) sliced almonds
  • Cream or milk

Frosting:

  • 1 cup (250mL) icing sugar, sifted
  • 5 tsp (25mL) orange juice

Instructions

Cookie
  1. Preheat oven to 325° F (160°C). Line 2 baking sheets with parchment paper.
  2. Whisk together flour, baking powder and salt.  Set aside.
  3. In a large bowl, on medium speed of electric mixer, beat butter, sugar, egg, orange zest and almond extract until light and creamy, about 3 minutes.  On low speed, gradually add flour mixture, beating until blended.  Knead to form a smooth dough.  Divide dough into 4 equal portions.  Shape each into a roll 7 inches (18 cm) long.  Place 2 rolls on each prepared baking sheet 4 inches (10 cm) apart.  Flatten to 1 1/2 inches (4 cm).  Brush with cream and sprinkle with almonds, dividing evenly.  Press nuts in gently.
  4. Bake 20 to 25 minutes or until lightly browned around edges.  Cool on sheets 5 minutes then transfer to rack and cool completely.
Frosting
  1. In a small bowl, mix icing sugar and orange juice to a smooth drizzling consistency.  Drizzle over strips.  Let frosting set then cut diagonal into 1/2-inch (1 cm) slices.
  Variation:
  • Use blanched or unblanched almonds or hazelnuts.
 
  • The frosting is attractive and tasty but not essential.
Photo of - Orange Almond Slices

Ingredients

Cookie:

  • ½ cup (125mL) GAY LEA - Unsalted Butter, room temperature
  • 1 ¾ cup (425mL) all purpose flour
  • 1 ½ tsp (7mL) baking powder
  • ¼ tsp (1mL) salt
  • ¾ cup (175mL) granulated sugar
  • 1 egg
  • 1 tbsp (15mL) orange zest, grated
  • 1 tsp (5mL) almond extract
  • 2/3 cup (150mL) sliced almonds
  • Cream or milk

Frosting:

  • 1 cup (250mL) icing sugar, sifted
  • 5 tsp (25mL) orange juice