Ingredients Jump to Instructions ↓

  1. 250g butter, softened

  2. 1 tablespoon grated orange rind

  3. 1 teaspoon vanilla essence

  4. cup (160g) caster sugar

  5. 1 egg yolk

  6. 2 cups (300g) plain flour, sifted

  7. 1 cup (160g) toasted almonds, chopped finely

  8. icing sugar for dusting

  9. NOTE: This recipe makes about 36 cookies and can be made several days ahead.

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate (180C).

  2. Beat butter, rind, essence and sugar with electric mixer until fluffy. Beat in egg yolk until combined. Stir in flour, then almonds.

  3. Shape level tablespoons of dough into rectangles. Place on oven trays; cover, refrigerate for 30 minutes.

  4. Bake for about 15 minutes until firm and lightly browned. Cool cookies on wire racks.

  5. Cookies can be baked again at 120C for 15 minutes for a crisp result.

  6. Serve the cookies dusted with the sifted icing sugar.

  7. Suitable to freeze. Not suitable to microwave.

  8. Photography by Brett Stevens.


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