Almond Orange Shortbread
In the bowl of an electric mixer, beat the butter, sugar, Almond Extract Paste and salt until smooth.
With the mixer on low speed, add the flour and orange zest and mix just until the mixture comes together to form a dough.
On a piece of baking paper, form the dough into a rectangular log, about 12″ long. Wrap the log in the baking paper and freeze until firm.
Preheat the oven to 330F and remove dough from the freezer.
With a sharp knife, cut the dough into 1/5″ thick slices and place the slices on a tray lined with parchment paper leaving an inch between each one.
Bake for 20-25 minutes or until the edges are golden brown. Transfer to a wire rack to cool.
Preparation: 20 mins + chilling
Cooking: 25 mins
2 sticks + 2 tbsp (250g) unsalted butter, softened
5 oz (150g) confectioners’ sugar
1/4 tsp Taylor & Colledge Almond Extract Paste
1/4 tsp salt
10 oz (300g) all-purpose flour
Grated zest of 1/2 orange (about 1 tbsp)