Sometimes you just want a simple biscuit recipe that’s quick to pull together, doesn’t need to be chilled, and stays crisp and delicious for days (if you let them last that long). And these Orange Almond Biscuits tick all the boxes.
The addition of orange zest and almond extract isn’t too overpowering. And there’s some custard powder mixed in with the dry ingredients, which helps to keep the biscuits crisp. Custard powder is essentially just cornflour with some color and vanilla flavoring, so it also gives an orange/yellow tint to the cookies.
No major baking advice here. Just make sure your butter is out of the fridge for an hour or so before you start to bake, as you have to cream the butter and sugar. If you do forget – and we’ve all done it – just cut the butter into small cubes and leave it sitting like that, it should soften faster that way.
Always zest your citrus over the mixing bowl, if you can. This will help to capture any extra oils that come from the fruit as you’re zesting it.
I used a 68mm cookie cutter for these Orange Almond Biscuits. That got me 15 biscuits that take 15-18 minutes to bake. As always, if you use a smaller (or larger) cookie cutter, then adjust your bake time accordingly.
And while these are great on their own. If you did want to sandwich these with some orange buttercream – like the one used in these Chocolate Orange Sandwich Biscuits – then I think that would work really well.
Orange Almond Biscuits
- 4 oz or 110g butter, softened
- 2 oz or 55g sugar
- 1 tsp orange zest
- 4 oz or 110g plain flour/all-purpose flour
- 2 oz or 55g custard powder
- ¼ tsp almond extract
- Preheat the oven to 350F/175C.
- Cream the butter and sugar until light and fluffy.
- Add the orange zest and almond extract and mix again to combine.
- Gradually add the sieved flour and custard powder until the dough comes together.
- Roll out to about ½cm thick and cut into shapes. I used a 68mm cookie cutter and got 15 biscuits.
- Place on a baking sheet and bake for 15-18 minutes.
- Remove to the wire rack to cool.