Almond Orange Shortbread

20 mins + chilling
25 mins


  • 250g unsalted butter
  • 150g icing sugar
  • 1/4 teaspoon Taylor & Colledge Almond Extract Paste
  • 1/4 teaspoon salt
  • 300g plain flour
  • Grated zest of 1 orange (about 2 teaspoons)


Step 1
In the bowl of an electric mixer, beat the butter, sugar, Almond Extract Paste and salt until smooth.
Step 2
With the mixer on low speed, add the flour and orange zest and mix just until the mixture comes together to form a dough.
Step 3
On a piece of baking paper, form the dough into a rectangular log, about 30cm long. Wrap the log in the baking paper and freeze until firm.
Step 4
Preheat the oven to 165C and remove dough from the freezer.
Step 5
With a sharp knife, cut the dough into 5mm thick slices and place the slices on a tray lined with baking paper leaving a few centimetres between each one.
Step 6
Bake for 20-25 minutes or until the edges are golden brown. Transfer to a wire rack to cool.