Almond Shortbread Cookies with Blood Orange Glaze

Almond Shortbread Cookies with Blood Orange Glaze

So February is here and so is National Almond Day! I absolutely love almonds. Not only are they packed with tons of vitamins, minerals and fiber, but they also taste amazing! I love toasting them for salad toppings, using them for crusting chicken or fish, and best of all baking them into desserts.

Almond Shortbread Cookies with Blood Orange Glaze

I recently got a new KitchenAid® 12″ Convection Digital Countertop Oven, and I am absolutely in love with it! Not only is it a toaster oven, but it’s also a convection oven with nine different pre-programmed functions, including Pizza, Bagel, Cookie, Asado Roast and Keep Warm. It has a large capacity with enough room to roast a chicken or make a 12″ pizza, and of course enough space to bake a large batch of cookies!

Almond Shortbread Cookies with Blood Orange Glaze

Since we are in the dead of winter and today is National Almond Day, I thought a big batch of cookies was in order. I made some delicious Almond Shortbread Cookies with Blood Orange Glaze. They’re super buttery and crisp with a sweet, tart and refreshing hint of blood orange – perfect for a chilly day with a cup of tea. And they’re really simple to make too!

Almond Shortbread Cookies with Blood Orange Glaze

First place the almonds in the blending pitcher of your KitchenAid® 5-Speed Hand Blender and process on high speed with the chopper attachment until finely ground.

Almond Shortbread Cookies with Blood Orange Glaze

Then, in the bowl of your KitchenAid® Stand Mixer, use the flat beater to cream together the butter and sugar until light and fluffy. Stir in the egg and vanilla extract to incorporate. Add the sifted flours, ground almonds and orange zest and mix until the dough comes together.

Almond Shortbread Cookies with Blood Orange Glaze

Place the dough onto a floured surface and knead into a ball, divide dough in half with a Professional Series 8″ Chef’s Knife from the KitchenAid® 7pc Professional Series Cutlery Set. Roll each half into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least an hour.

Almond Shortbread Cookies with Blood Orange Glaze

Remove one batch of dough from the plastic wrap and slice into 1/4 inch rounds using the Professional Series 3.5″ Paring Knife from the KitchenAid® 7pc Professional Series Cutlery Set.

Almond Shortbread Cookies with Blood Orange Glaze

Preheat your KitchenAid® 12″ Convection Digital Countertop Oven to 350 degrees F and set the timer to 15 minutes. Once the oven is ready, the digital timer will beep and light up to let you know. Line the multipurpose pan included with the Countertop Oven with parchment paper cut into a circle to cover the surface, place the cookies on the sheet and bake for about 15 minutes until edges are lightly golden brown.

Almond Shortbread Cookies with Blood Orange Glaze

Let the cookies cool on the baking sheet for a few minutes.

Almond Shortbread Cookies with Blood Orange Glaze

Then transfer them to the cooling rack – also included with the Countertop Oven – to cool completely. Repeat with second batch of dough, letting cookies cool completely on cooling rack while preparing the Blood Orange glaze.

Almond Shortbread Cookies with Blood Orange Glaze

To make the glaze just combine the powdered sugar, blood orange juice, and zest, and stir until smooth with no lumps.

Almond Shortbread Cookies with Blood Orange Glaze

Add water or milk until you get a smooth but semi-thick glaze. (You can adjust thickness by adding more water or milk to make it thinner or more powdered sugar to make it thicker – just play with it until you get the consistency you like).

Almond Shortbread Cookies with Blood Orange Glaze

Make sure the cookies are completely cooled, then place them on a baking sheet with parchment paper to do your glazing.

Almond Shortbread Cookies with Blood Orange Glaze

Spoon the glaze onto each cookie and spread it evenly over the tops of the cookies.

Almond Shortbread Cookies with Blood Orange Glaze

Let the glaze set and harden for a couple of hours before serving.

I’d love to hear what cookie recipes you would make with your Convection Digital Countertop Oven – the recipe possibilities are endless! Be sure to share your take on this Almond Shortbread Cookies with Blood Orange Glaze recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Almond Shortbread Cookies with Blood Orange Glaze

Makes 30 cookies

INGREDIENTS

For almond shortbread cookies

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
2 drops pure almond extract
2 drops pure vanilla extract
1/4 cup Greek yogurt, unsweetened
1 cup all-purpose flour, sifted
1/4 cup almond flour, sifted
1 cup ground raw unsalted almonds
Zest of 1 blood orange

For blood orange glaze

3 1/2 cups confectioner’s sugar (1/2 cup more for thicker glaze)
1/4 cup fresh blood orange juice
1/4 cup water or milk
1 tablespoon orange blossom water
Zest from 1 blood orange

DIRECTIONS

For almond shortbread cookies

In the bowl of your KitchenAid® Stand Mixer, add the butter and sugar and cream together with the flat beater until light and fluffy. Stir in the egg, and vanilla and almond extracts to incorporate. Add the Greek yogurt, sifted flours, ground almonds and orange zest and mix until the dough comes together.

Place the dough on to a floured surface and knead into a ball, divide dough in half with a Professional Series 8″ Chef’s Knife from the KitchenAid® 7pc Professional Series Cutlery Set. Roll each half into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and chill in the refrigerator for at least an hour.

Preheat your KitchenAid® 12″ Convection Digital Countertop Oven to 350 degrees F and line the baking sheet with parchment paper cut into a circle to cover surface.

Remove one batch of dough from the plastic wrap and slice into 1/4 inch rounds using the Professional Series 3.5″ Paring Knife from the KitchenAid® 7pc Professional Series Cutlery Set. Place the cookies on the multipurpose pan that accompanies your Countertop Oven and bake for about 15 minutes until edges are lightly golden brown. Let the cookies cool on the baking pan for a few minutes, then transfer to the cooling rack to cool completely.

Repeat with second batch of dough, letting cookies cool completely on cooling rack while preparing the Blood Orange glaze.

For blood orange glaze

In a medium mixing bowl, combine the powdered sugar, blood orange juice, and zest, and stir until smooth with no lumps. Add water or milk until you get a smooth but semi-thick glaze. (You can adjust thickness by adding more water/milk to make it thinner or more powdered sugar to make it thicker, just play with it until you get the consistency you like.)

Make sure cookies are completely cooled, then place them on a baking sheet with parchment paper to do your glazing. Spoon the glaze onto each cookie and spread evenly over the tops of the cookies. Let the glaze set and harden for a couple of hours before serving.

Note: You will most likely have extra glaze left over which can be stored in an airtight container and kept in the refrigerator. Just simply bring it to room temperature to use it again.

Almond Shortbread Cookies with Blood Orange Glaze Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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