fbpx
Experience 6 of our favorite flavors for one low price. Try our Essentials Kit

Orange-Almond Shortbread Cookies

Orange and almond make a happy pair deliciously in these classic shortbread cookies.
Course Dessert
Keyword Chef Taffiny Elrod, Orange Cream, Orange Mango
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 47 minutes

Yields:

16 cookies

Ingredients:

Directions:

  • 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.
Nutrition Facts
Orange-Almond Shortbread Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
90.1
% Daily Value*
Fat
 
8.5
g
13
%
Saturated Fat
 
3.8
g
24
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.64
g
Monounsaturated Fat
 
2.79
g
Cholesterol
 
16
mg
5
%
Sodium
 
91.4
mg
4
%
Potassium
 
124.13
mg
4
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Sugar Alcohol
 
4.44
g
Net Carbs
 
0.56
g
Protein
 
2.8
g
6
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
7.5
mg
9
%
Calcium
 
61.91
mg
6
%
Iron
 
0.35
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

Nutrition Facts
Orange-Almond Shortbread Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
90.1
% Daily Value*
Fat
 
8.5
g
13
%
Saturated Fat
 
3.8
g
24
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.64
g
Monounsaturated Fat
 
2.79
g
Cholesterol
 
16
mg
5
%
Sodium
 
91.4
mg
4
%
Potassium
 
124.13
mg
4
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Sugar Alcohol
 
4.44
g
Net Carbs
 
0.56
g
Protein
 
2.8
g
6
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
7.5
mg
9
%
Calcium
 
61.91
mg
6
%
Iron
 
0.35
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.

Shopping list:

Submit a review:

2 Responses

Add a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Submit your Recipe

Been busy with some kitchen magic, and ready to share your own Keto Chow recipe with the world? We’re all ears! Submit your recipe here.

Shopping Basket