Orange Almond Icebox Cookies
54 servings, ready in 35 minutes
Discover this easy, delicious & all-star recipe from the SPLENDA® Brand! Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 15 minutes
In a food processor, pulse flour, SPLENDA® Granulated, cornstarch, orange zest and salt to combine. Add butter, egg yolks and vanilla and pulse until dough comes together.
Shape dough into 2 logs about 1½-inch (4 cm) in diameter, wrap in plastic and chill until firm (or freeze and then thaw refrigerated).
Preheat oven to 180°C and line a baking tray with parchment paper. Slice cookies into ¼-inch (7 mm) cookies and place on prepared baking tray. Lightly whisk egg white and brush onto cookies. Arrange a few almond slices on each cookie.
Bake for about 15 minutes, until the almonds begin to toast, then cool.
Store in an airtight container for up to 5 days or freeze up to a month.
- 375 ml all-purpose flour
- 160 ml SPLENDA® Sugar Alternative, Granulated
- 125 ml cornstarch
- 1 tbsp finely grated orange zest
- ½ tsp salt
- 250 ml unsalted butter at room temperature
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 egg white
- 80 ml sliced almonds
|of which saturates||2.30g|
|of which sugars||0.00g|