Ingredients
The following ingredients have 4 Servings
- 1/2 cup (113 grams) unsalted butter (softened at room temperature)
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1 teaspoon orange zest
- 1/2 teaspoon almond extract
- 1 1/2 cups (190 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- Pinch salt
- Milk
- Sliced Almonds
- 1 cup (120 grams) powdered sugar
- 1/4 teaspoon almond extract
- 2-3 tablespoons (30-45 milliliters) freshly squeezed orange juice
Instruction
- Preheat oven to 325˚F (163˚C). Line 2 large baking sheets with parchment.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Beat in the egg, scraping down the sides of the bowl as needed to evenly mix, followed by the orange zest and almond extract.
- Mix in the flour, baking powder, cardamom, and salt until just combined and a smooth dough forms.
- On a lightly floured surface, divide the dough into 4 equal portions. Roll each piece into an 8 inch (20 centimeters) rope. Place the ropes about 5 inches (13 centimeters) apart on the prepared baking sheets.
- Flatten the ropes until they are each about 2 inches (5 centimeters) wide. Brush the tops with milk and sprinkle with sliced almonds.
- Bake in preheated oven until the cookies spread and are lightly browned on the bottom, 20-22 minutes.
- Cut the warm cookies into 1 inch (2.5 centimeters) wide bars slightly on the diagonal. Cool the cut bars on wire racks to room temperature.
- In a small bowl, combine powdered sugar and almond extract. Whisk in the orange juice until smooth. Drizzle the icing on cooled cookie bars.
- Allow to set briefly before serving.
