Hoffman Media


Citrus-Almond Stripe Cookies

Citrus-Almond Stripe Cookies Recipe

1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sliced almonds, finely ground
1/4 teaspoon orange extract
2 teaspoons orange zest
2 teaspoons lemon zest

•In a large bowl and using an electric mixer at medium-high
speed, beat the butter and sugar until fluffy. Add the egg and
vanilla extract, and mix well. Set aside.
•In a large bowl, sift together the flour, baking powder, and salt.
Add the flour mixture to the butter mixture, and mix well.
Remove half of dough from bowl, and reserve. Add the ground
almonds to remaining half of dough, and mix well to combine
thoroughly. Remove almond dough from bowl, roll into a long
cylinder, and wrap in parchment paper. Shape the cylinder into
a long rectangle, and refrigerate.
•Combine reserved dough with orange extract, orange zest,
and lemon zest, beating well to combine. Remove dough from
bowl, and wrap in parchment paper. Shape into a rectangle, and
refrigerate for at least 1 hour.
•Remove dough from refrigerator. Slice each long rectangle into
4 equal sections. Alternating almond and citrus dough, place
4 sections of dough together to form a log. Wrap with plastic
wrap. Refrigerate for at least 4 hours.
•Preheat oven to 350°.
•Line several baking sheets with parchment paper.
•Unroll dough. Slice into 1/3-inch pieces. Place at least 2 inches
apart on prepared baking sheets.
•Bake until lightly golden, approximately 10 minutes. Allow to
cool for 5 minutes on baking sheets. Transfer to wire rack to
cool completely.

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