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Citrus Almond Shortbread

Citrus Almond Shortbread



  • 2 1/4 cups all-purpose flour
  • 3/4 cup slivered almonds
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 3 tablespoons honey
  • 3 tablespoons orange peel, grated
  • 2 large egg yolks


  • 1 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon milk
  • Colored sugar for decorating


  1. Shortbread: In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.
  2. Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.
  3. Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs.
  4. Chill logs for at least two hours or overnight.
  5. Heat oven to 350 degrees F.
  6. With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper.
  7. Bake until lightly browned around edges, about 10 to 12 minutes.
  8. Transfer to racks to cool.
  9. Icing: Whisk ingredients until smooth and transfer to a sealable plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.
  10. Store baked cookies in an airtight container for up to one week.

Servings: 4 dozen

Recipe and photo credit: Dairy Farmers of Wisconsin

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