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Blood Orange Almond Icebox Cookies

Blood Orange Almond Icebox Cookies

  • Author: Paige Adams
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 1 hour 35-50 minutes + cooling & icing
  • Yield: Makes 3-4 dozen 1x


Wonderfully fragrant with citrus zest and juice, these blood orange almond icebox cookies are a fancy version of slice and bake cookies dipped in icing.


  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2 cups confectioners’ sugar
  • 3/4 teaspoon almond extract
  • 1 blood orange, zest and juice
  • 2 cups all-purpose flour plus more for work surface
  • 1/2 teaspoon kosher salt
  • 3/4 cup sliced almonds


  1. In a large bowl, use an electric mixer to beat the butter and 1 cup confectioners’ sugar until smooth and fluffy, about 2-3 minutes. Add the almond extract. On low speed, mix in the orange zest, flour and salt. When it is almost combined, but you can still see a little flour, fold in the sliced almonds.
  2. On a lightly floured work surface, shape the dough into a 12” long, 2″ x 1-1/2″ rectangle. Wrap in wax paper and freeze for 1 hour until firm. (If you are planning to freeze it longer, wrap the dough in plastic wrap.)
  3. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. 
  4. Use a sharp knife to cut the dough into 1/4-inch-thick slices. If the dough is too crumbly, let it sit at room temperature until it is easier to cut.  
  5. Bake the cookies for 20-25 minutes until they start to turn light golden brown. Let the cookies stay on the sheet pan for 5 minutes before transferring them to a wire rack to cool completely.
  6. For the icing, whisk together the remaining confectioners’ sugar and 2 tablespoons blood orange juice. If the mixture seems to thick, add more juice. If it is too runny, add more sugar.
  7. Either dip the cookies in the icing or spread it on top using an offset spatula. Transfer the cookies to a wire rack to let the icing set.
  8. Store in an airtight container.


Adapted from Everyday Food July/August 2006