Almond citrus cookies

By Andrea Buckett
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  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 cups sliced almonds
  • 1/3 cup ground almonds
  • ¾ cup of melted butter
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla
  • Zest of an orange
  • Zest of a lemon
  • 1 1/2 cups sugar


  1. Preheat oven to 350 F
  2. Spray a 10” spring form pan with cooking spray and line the base with parchment paper.
  3. In a mixing bowl whisk the flour, sugar, baking powder, salt, sliced and ground almonds together. 
  4. In a separate bowl stir together the butter, eggs, vanilla, orange and lemon zest.
  5. Pour the wet ingredients into the dry and stir until well combined.
  6. Using damp hands press the mixture evenly into the pan. The dough will be a bit crumbly.
  7. Place the pan on the middle rack of the oven and bake for 25-30 minutes, until the edges are golden brown. Remove and cool on a wire rack.
  8. Remove the sides of the springform pan and slide onto a cutting board.
  9. Cut the cookie into strips about ¾” wide. Cut each strip into 3” lengths.


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