Here is the second recipe from the Cookie and Biscuit Bible. These turned out awesome!
Just enough orange flavor to meld with the almonds. A nice and soft cookie for you to enjoy!
Shortening beat
After the sugar added
Next the eggs, orange rind and juice. Then the flour mixure and almonds.
Cut and ready to go
After baking and one dusted
Almond Orange Cookies
Ingredients
- 1 generous cup of lard (I used shortening)
- ½ generous cup caster sugar
- 2 eggs, beaten
- Grated rind and juice of 1 small orange
- 2 ¾ cups all-purpose flour, sifted with 1 tsp baking powder
- 1 ¾ cups ground almonds
For dusting:
- ½ cup confectioners’ sugar mixed with 1 tsp ground cinnamon
Directions:
Preheat the oven to 400° F. Place the lard in a large bowl and beat with an electric whisk until light and aerated. Gradually beat in the caster sugar.
Whisk in the eggs, orange rind and juice. Whisk for 3-4 minutes more, then stir in the flour mixture and almonds to form a dough.
Roll out on a lightly floured surface to ½ inch thick. Stamp out 36 rounds with a plain cutter. Lift the rounds on to baking sheets and bake for about 10 minute until golden. Leave on the baking sheets for 10 minutes to cool and firm slightly. Sift the icing sugar mixture evenly over the cookies and leave to cool completely.
