Orange Almond Icebox Cookies Recipe

54 servings, ready in 20 minutes

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 1 1/2 inches (4 cm) in diameter, wrap in plastic and chill until firm (or freeze and then thaw refrigerated).

Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.  Slice cookies into 1/4 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.


  • 1 1/2 cups (375 mL) all-purpose flour
  • 2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup (125 mL) cornstarch
  • 1 tbsp (15 mL) finely grated orange zest
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) unsalted butter at room temperature
  • 3 large egg yolks
  • 1 tsp (5 mL) vanilla extract
  • 1 egg white
  • 1/3 cup (80 mL) sliced almonds

Nutrition information

per serving
Total Fat 12.00g
Saturated Fat 7.00g
Sodium 70.00mg
Total Carbohydrates 13.0g
Fibre 1.00g
Protein 2.00g

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