Orange Shortbread Cookies with Almonds and White Chocolate

Easy and fragrant orange shortbread cookies with almonds and white chocolate. Perfect for using leftover egg whites, these cookies stay crisp in a tin and are ready to delight with their balance of flavor and aroma.

Ingredients

Shortbread dough

• 170 g (6 oz) soft butter

• 100 g (½ cup) granulated sugar

• 1 teaspoon vanilla powder (or seeds from a vanilla bean)

• Zest of 1 large unwaxed orange

• 1 heaping teaspoon orange paste (optional)

• 250 g (2 cups) all-purpose flour

• Pinch of salt (about 1 g / ¼ teaspoon)

• Pinch of baking powder

• 50 g (½ cup) sliced almonds

• 50–60 g (about 2 egg whites) for a soft but firm dough

White chocolate topping

• 115 g (4 oz) white chocolate

• 1 tablespoon milk

• 1 teaspoon butter or neutral oil (optional)

Instructions

1. In a large bowl, work the soft butter with the flour until you get a sandy, homogeneous mixture.

2. Add the sugar, egg whites, vanilla, orange paste, baking powder, and orange zest, mixing until the dough is soft but firm. Adjust the egg whites as needed for consistency.

3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

4. Roll the dough to about 1.5 cm (½ inch) thick and cut out cookies with a round cutter. Place them on a parchment-lined baking sheet and chill for another 15 minutes.

5. Preheat the oven to 175°C (350°F) and bake the cookies for 12–15 minutes, until the edges are lightly golden. Cool completely on a wire rack.

6. Melt the white chocolate with milk and butter over a double boiler or in short microwave intervals, stirring until smooth. Optional: add a little orange zest for extra aroma.

7. Pour the chocolate over the cooled cookies, decorate with sliced almonds, and let set before serving or storing in a tin.

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