Orange and almond thins
These orange and almond thin biscuits are a beautifully crisp, fragrant bake that brings together zesty citrus and nutty almond in the most delicate way. This easy orange biscuit recipe uses simple ingredients to create thin, golden‑edged biscuits with a light crunch and a bright, aromatic flavour. Perfect for afternoon tea, gifting, or pairing with coffee, these almond and orange biscuits are a lovely homemade alternative to shop‑bought treats.
Whether you’re searching for crisp almond biscuits, citrus cookies, or an elegant bake that’s quick to make, these orange and almond Thins deliver sweet, subtle flavour in every bite and are very moreish.
Orange and almond thins
Ingredients
- 100 g margarine
- 150 g golden caster sugar
- 2 egg yolks
- 175 g plain flour
- 100 g ground almonds
- 1 orange, zest and 1 tbsp of orange juice
Instructions
- Preheat the oven to 180ºc/350ºF/Gas 4.`Line 2 baking trays with baking paper and set aside.
- Beat the margarine and sugar in a bowl until pale and fluffy. Add the egg yolks, a little at a time, beating well until combined.
- Sift in the flour, almonds, orange zest and juice and combine together to make a soft dough. Chill for 15mins.
- Roll out the dough on a floured surface to about 5mm (¼inch) thick. Top tip: when rolling out the dough, you may find it a bit sticky, put some flour on the rolling pin, this will help to stop the sticking. You may also find that you are unable to turn the dough over, like you do with pastry, this is normal.
- Use a biscuit cutter to stamp out rounds, using a spatula to transfer to the baking trays, repeat until all the dough is used and bake for 10-15mins until golden.
- These biscuits can be stored in an airtight tin for up to a week.