Orange Almond Icebox Cookies

Orange Almond Icebox Cookies

  • Makes54 cookies
  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Calories57
  • Made withSplenda Granulated Sweetener


    • 200 g plain flour
    • 80 g cornstarch
    • 1 tablespoon finely grated orange zest
    • ½ teaspoon salt
    • 240 g unsalted butter at room temperature
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • 1 egg white
    • 35 g sliced almonds
    • 11 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy57 kcal73.08%
    • Total Fat4.00 g5.13%
    • of which saturates2.30 g0.84%
    • Total Carbohydrate4.30 g1.56%
    • of which sugars0.00 g0%
    • Protein0.70 g1.4%
    • Salt0.10 g0.04%



    In a food processor, pulse flour, Splenda Granulated, cornstarch, orange zest and salt to combine. Add butter, egg yolks and vanilla and pulse until dough comes together.


    Shape dough into 2 logs about 1½ inch (4 cm) in diameter, wrap in plastic and chill until firm (or freeze and then thaw refrigerated).


    Preheat oven to 180°C and line a baking tray with parchment paper. Slice cookies into ¼-inch (7 mm) cookies and place on prepared baking tray. Lightly whisk egg white and brush onto cookies. Arrange a few almond slices on each cookie.


    Bake for about 15 minutes, until the almonds begin to toast, then cool.


    Store in an airtight container for up to 5 days or freeze up to a month.

    Made with

    Splenda Granulated Sweetener

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