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
- 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.
- 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.)
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container.
Adapted from Everyday Food July/August 2006