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Sugar-Free Orange Almond Shortbread

By The Canadian Living Test Kitchen

Tested till perfect

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Sugar-Free Orange Almond Shortbread

This recipe makes 24 cookies servings

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Nutritional Info

Per cookie: about -
cal 67
pro 1 g
total fat 5 g
sat. fat 2 g
carb 6 g
fibre 0
chol 10 mg
sodium 8 mg
% RDI: -
iron 2
vit A 4
folate 3

Orange rind and almonds add a touch of elegance to these little cookies.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup white or brown low-calorie sweetener
  • 1/4 cup rice flour
  • 1 tsp grated orange rind
  • 1 tsp vanilla
  • 1 cup 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.)

Source : Canadian Living Holiday Best: Fall 2005

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