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Orange Almond Icebox Cookies

Prep Time :
20 min
Bake Time :
Makes :
54 cookies
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This recipe is:

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


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.

Nutrition Information

Amount per Serving

Serving Size: 3 cookies 

Total Calories: 170

Calories from Fat: 100

Total Fat: 12 g

Saturated Fat: 7 g

Cholesterol: 60 mg

Sodium: 70 mg

Total Carbohydrates: 13 g

Fibre: 1 g

Sugars: 0 g

Protein: 2 g

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