Description
Buttery, melt-in-your-mouth shortbread cookies packed with dark chocolate chunks and homemade candied orange peel. A sophisticated holiday treat.
Ingredients
- 120g (3/4 cup) powdered sugar
- 150g (1 cup) candied orange peel, chopped
- 280g (2 cups) all-purpose flour
- 170g (12 Tablespoons) unsalted butter, softened
- 120g (3/4 cup) dark chocolate chunks
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 tsp salt
- 400g (2 cups) granulated sugar (for candied peel)
- 2 large navel oranges (for candied peel)
- 480g (2 cups) water (for candied peel)
Instructions
- Prepare the candied peel by boiling orange zest strips in water for 15 minutes, draining, and then simmering in sugar water for 45 minutes until translucent. Dry overnight.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract, almond extract, and salt until combined.
- Add the flour and mix until just incorporated, being careful not to overwork the dough.
- Fold in the chopped chocolate chunks and prepared candied orange peel.
- Shape the dough into a 2-inch wide log, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch rounds.
- Bake for 13-16 minutes until edges are lightly golden.
- Cool on wire racks before serving.
Notes
You can dip the finished cookies in melted chocolate for extra indulgence.
- Prep Time: 1 hr 10 min
- Drying Time: 8 hr
- Cook Time: 16 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Dark Chocolate Almond Shortbread, candied orange cookies, almond shortbread recipe, holiday baking, slice and bake cookies