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Orange-Almond Shortbread Cookies

Orange and almond make a happy pair deliciously in these classic shortbread cookies.
Prep Time20 minutes
Cook Time12 minutes
Chill Time15 minutes
Total Time47 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream, Orange Mango
Serving: 1 1/2 oz cookie
Calories: 90.1kcal
Author: Taffiny Elrod

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup powdered erythritol (2.5 oz)
  • 1/2 tsp. almond extract
  • 1/4 tsp. fine sea salt
  • 1 serving Orange Cream Keto Chow
  • 1/2 cup fine almond flour (2 oz)
  • 1/4 cup sliced almonds

Instructions

  • In a large mixing bowl, beat together the butter, powdered erythritol, almond extract, and salt with an electric mixer until light and fluffy.
  • Add the Keto Chow and almond flour to the bowl and beat on low speed until fully combined.
  • Stir in the sliced almonds with a spoon or spatula.
  • Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a rectangular log, about 8 inches by 2 inches by 1.5 inches.
  • Wrap the dough tightly and place in the freezer to chill for about 15 minutes, or until it is firm enough to slice.
  • While the cookies chill, preheat the oven to 325℉ and line a 12 X 17 baking tray with parchment paper.
  • Remove the cookie dough from the freezer and slice it into sixteen 1/2-inch-thick cookies.
  • Place the cookies on the tray, leaving space between each cookie as they will spread slightly as they bake.
  • Bake cookies on a rack set to the center of the preheated oven for about 12-15 minutes, or until golden brown around the edges and lightly golden on the top.
  • Allow cookies to cool before moving them from the tray. They will crumble if moved too soon but will become firm as they cool.
  • Store cookies in an airtight container in a cool, dry place for up to three days or in the freezer for up to three months.

Photos by Sarah DeYoung