Orange Almond Wedding Cakes
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar, sifted
1 tablespoon grated orange zest, or 1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (5 ounces) almonds, toasted then finely chopped
Orange Icing or additional powdered sugar (recipe follows)
- Preheat oven to 325*F (160*C). Center
baking racks in the middle of the oven. Line baking sheets with
parchment baking paper or lightly grease with shortening or a
non-stick baking spray.
- In a small bowl, whisk together the flour
and salt, set aside.
- In a large bowl, with an electric mixer
on low speed, cream the butter and powdered sugar together until
pale in color. Add the orange zest or extract, vanilla and almond
extract. Gradually beat the flour mixture
into the butter mixture. Stir in the chopped almonds.
- Roll the dough into 1 1/4-inch balls.
Place the balls 2-inches apart on the baking sheets.
- Bake for 10 to 12 minutes or very lightly
browned. Let cookies cool on the baking sheet for a few minutes,
then carefully transfer to wire racks to cool completely. Roll
cookies generously in additional sifted powdered sugar or top
with a drizzle of orange icing.
Makes about 2 dozen cookies.
Orange Icing:
1 1/3 cups powdered sugar, sifted
2 tablespoons orange juice or Grand Marnier
Dash of orange food coloring, optional
- In a small bowl, whisk all the ingredients
together. If the icing seems too thick, add a few drops more
of orange juice. Cover with plastic wrap touching the surface
of the icing (to prevent a crust from forming). This icing can
be made several hours ahead.
