This is your classic shortbread cookie recipe flavored with orange and almonds and dipped in decadent dark chocolate. These Chocolate-Dipped Orange And Almond Shortbread Cookies are easy to make, take few ingredients and look and taste amazing!
My first cookie recipe of the season! (If you can believe it!) Yes, I’m a little late to the cookie train, but rest assured that this next week is going to be full-on baking mode in our house. We’re headed to my parent’s house for a good old-fashioned Midwest Christmas soon and I can’t show up empty-handed, can I?
I have to say, for the first cookie of the season, the bar is set pretty high. These are classic shortbread cookies, only made better with the addition of...
- Orange! I used orange juice and orange zest to add an ever-so-subtle citrusy flavor here. Plus, come on, the zest looks so good!
- Almond! A touch of almond extract gives the cookies a nutty, amaretto-ish flavor.
- Dark chocolate! I mean, do we ever really need a reason to add dark chocolate? These cookies get a decadent dunk in the stuff at the end and make for an irresistible treat.
The cookie itself is not too sweet and has that great biscuit-like consistency. And the dark chocolate takes it a bit over the top to make it truly special. It’s a pretty sturdy cookie so it holds up well and is great for including in cookie gift boxes, if you're into that sort of thing. Plus, it looks so fancy. It’s definitely a keeper!
How To Make This Choclate-Dipped Orange And Almond Shortbread
This cookie comes together easily. First, make the dough, which is really just your standard buttery shortbread cookie with the addition of orange juice, orange zest, almond extract, and sliced almonds. Then, you'll want to roll and slice the cookies before baking them.
Tip! These are your basic roll and slice cookies, so here’s a tip that I use to get a perfectly round cookie roll every time. Take a used paper towel roll and cut a line down the center of one side. Roll your dough into a round log (as well as you can), then wrap loosely in plastic wrap. Place the wrapped dough inside the cut paper towel roll and shape it to fit. Then just chill your wrapped cookie rolls for about 30 minutes. You’ll get a perfect shape every time!
Once the cookies have finished baking, allow them to cool completely. Then melt your chocolate in the microwave or on the stove. I typically use the microwave, heating it in 10-second bursts and stirring in between.
Line a baking tray with wax paper or a slipmat. Next, dip each cookie halfway into the chocolate, then sprinkle with additional orange zest and place onto the baking tray. Chill in the freezer for 20 minutes to allow the chocolate to set and harden.
Can These Be Frozen?
Yep! You can make the shortbread cookie dough ahead of time and then freeze it until you’re ready to make the cookies. Or you can make the chocolate-dipped shortbread cookies all the way through and just freeze them until you need them. Up to you. (But based on personal experience, I will say there's nothing like finding some of these babies stashed in the back of your freezer mid-summer. Christmas in July anyone?)
This Chocolate-Dipped Orange And Almond Shortbread Cookie recipe makes about 2 dozen cookies and can be stored for up to 2 weeks in an airtight container. (But they may not last that long!) Happy baking!
If you make these delicious cookies, please let me know what you think in the comments below! And don't forget to tag me on Instagram @frontrangefed!
More Holiday Dessert Recipes
- Easy Chocolate And Peppermint Icebox Cake
- Vanilla And Maple Snickerdoodle Cookies
- Soft Ginger Molasses Cookies
- Date Cookies
- Soft Sugar Cookies
Chocolate-Dipped Orange And Almond Shortbread Cookies
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoon orange juice
- ⅓ cup sliced almonds
- zest of 2 oranges
- 4 oz dark chocolate
- Cream the butter, sugar, vanilla extract, and almond extract in the bowl of a stand mixer (or in a large bowl using a hand mixer).
- Add in the flour and salt and continue beating on low to combine.
- Add in the orange juice and stir to combine, scraping down the edges of the bowl as needed.
- Mix in ½ the orange zest and sliced almonds.
- Knead the dough to combine well, then roll into two skinny logs. Wrap in plastic wrap and chill for at least 30 minutes in the refrigerator.
- Remove the chilled dough and unwrap. Slice dough into ½-inch discs.
- Arrange on a baking sheet and bake at 350 degrees for about 12 minutes. (Note – Keep an eye on these as they bake and do not let the shortbread start to brown or burn. If you leave them in for too long, they’ll be too dry. The cookies may feel a bit soft to the touch when you take them out, but they harden up after they’ve been out of the oven for a couple of minutes.)
- Transfer the shortbread cookies to a wire rack and allow them to cool completely.
- Once completely cooled, melt your chocolate. (In the microwave or on the stovetop.)
- Dunk cookies into the chocolate and then lay on a silicone mat or wax paper.
- Sprinkle the remaining orange zest over the chocolate.
- Place the sheet of cookies in the freezer for about 20 minutes to allow the chocolate to harden.