Sugar-Free Orange Almond Shortbread
Orange rind and almonds add a touch of elegance to these little cookies.
Servings: 24 cookies
Ingredients:
Blueberry Mango Terrine and Sugar-Free Orange Almond Shortbread
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per cookie: about | - |
| cal | 67 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 8 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 4% |
| folate | 3% |
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1/2 cup (125 mL) unsalted butter, softened
1/4 cup (50 mL) granulated white or brown low-calorie sweetener
1/4 cup (50 mL) rice flour
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
24 almond slices
Preparation:
Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In large bowl, beat butter with sweetener until fluffy; beat in rice flour, orange rind and vanilla. Stir in all-purpose flour, one-third at a time. With hands, press into rectangle; wrap in plastic wrap and chill until firm, about 15 minutes.
Between waxed paper, roll out dough to generous 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) decorative round cookie cutter, cut out circles, rerolling scraps; place, 1 inch (2.5) apart, on prepared pans. Stick almond slice onto each. Refrigerate until firm, about 15 minutes.
Bake in centre of 275°F (140°C) oven until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
In large bowl, beat butter with sweetener until fluffy; beat in rice flour, orange rind and vanilla. Stir in all-purpose flour, one-third at a time. With hands, press into rectangle; wrap in plastic wrap and chill until firm, about 15 minutes.
Between waxed paper, roll out dough to generous 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) decorative round cookie cutter, cut out circles, rerolling scraps; place, 1 inch (2.5) apart, on prepared pans. Stick almond slice onto each. Refrigerate until firm, about 15 minutes.
Bake in centre of 275°F (140°C) oven until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Source
Canadian Living Holiday Best: Fall 2005
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