Almond Blood Orange Shortbread Cookies

by Erin

These buttery, crumbly almond blood orange shortbread cookies are a dream, with almond extract and blood orange zest in the cookies topped with fresh blood orange glaze.

Almond Blood Orange Shortbread Cookies.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Jump to recipe

Until now, all but 3 of 10 recipes for shortbread cookies on my blog start with the same base recipe. Even more unusual is that these blood orange shortbread cookies are the first version to be baked in bar form as opposed to slice-and-bake or cut-outs.

Somehow after over 12 years in the blogging world there are still new food adventures to explore. It is for that reason that I rarely make the same thing twice, except when making varieties of a certain recipe such as the aforementioned shortbread cookies (and especially my favorite chewy chocolate chip cookies).

I finally decided to give another shortbread recipe a try after sampling the original base recipe for these when a coworker brought shortbread into work – I immediately knew I needed the recipe. The biggest difference from the recipe I normally turn to is the used of both powdered and granulated sugar instead of just powdered, so instead of tender shortbread you get crunchier which is just as good for different reasons.

Of course from there I still had to add my own flair to the base recipe, so I pulled inspiration from my blood orange ricotta cookies and made these blood orange shortbread cookies! Which later led to my blood orange curd tart.

Almond Blood Orange Shortbread Cookies with Blood Orange Drizzle.

Ingredients for Almond Blood Orange Shortbread Cookies

  • flour
  • salt
  • butter
  • powdered sugar
  • granulated sugar
  • blood orange
  • vanilla extract
  • almond extract

Why do you poke holes in the shortbread?

You will notice that the directions indicate poking holes in the dough immediately upon removal from the oven. Do you have to poke holes in shortbread cookies? The short answer is, yes. By poking holes in the cookies, excess moisture is able to escape and the remaining heat evenly distributes evenly through the cookie while it cools. This results in perfectly dense, crumbly shortbread cookies.

Thursday #SpringSweetsWeek Recipes
  • Almond Bark Peanut Butter Balls by Frugal & Fit
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  • Cherry Almond Kuchen by Palatable Pastime
  • Cinnamon Roll Muffins by Cheese Curd In Paradise
  • Easy Kumquat Cake by Hezzi-D’s Books and Cooks
  • Eggless Coconut Lime Ginger Banana Bread by Magical Ingredients
  • How to Make Homemade Dragon Fruit Jam by Blogghetti
  • Key Lime Martini by Art of Natural Living
  • Mango Macarons by Jen Around the World
  • Mango Strawberry Hand Pies by Sweet Beginnings
  • Sea Salt and Pink Peppercorn Caramels by A Day in the Life on the Farm
  • Strawberry Pink Peppercorn Macaron by A Kitchen Hoor’s Adventures
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    Almond Blood Orange Shortbread Cookies on a plate with sliced blood oranges.

    One year ago: Blood Orange Ricotta Cookies

    Two years ago: Fresh Pineapple Salsa

    Three yeas ago: Carrot Cake Pecan Pie

    Five years ago: Pork Chop Parmesan

    Six years ago: Oreo Cheesecake Fruit Dip

    Seven years ago: Lemon Coconut Cake with Blueberry Frosting

    Eight years ago: Sourdough Blueberry Muffins

    Nine years ago: Whole Wheat Scone for One

    Eleven years ago: Banana Bread French Toast

    Twelve years ago: Sweet Potato Fries

    Almond Blood Orange Shortbread Cookies.


    Yield: 27 cookies Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat



    • 1-1/2 cups all-purpose flour
    • 1/4 tsp salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1/4 cup powdered sugar
    • 1/4 cup granulated sugar, plus 1 Tbsp for topping
    • Zest from 1 blood orange
    • 1 tsp vanilla extract
    • 1 tsp almond extract


    • 1 cup powdered sugar
    • 1 Tbsp unsalted butter, room temperature
    • 1 tsp vanilla extract
    • Juice of 1 blood orange


    1. Preheat an oven to 300°F. Line a 9-inch square baking pan with overhanging parchment paper; set aside.
    2. In a medium bowl, sift together the flour and salt; set aside.
    3. In a large bowl, using an electric mixer, beat the butter on high speed until lighter in color. Add the sugars and continue beating until light and fluffy. Beat in the zest, vanilla and almond extract.
    4. Gradually add the flour mixture to the butter mixture and mix just until blended.
    5. Evenly press the dough evenly into the prepared baking pan. Sprinkle evenly with the  remaining tablespoon of granulated sugar.
    6. Bake the shortbread for 45-50 minutes, or until the edges are golden. Remove the pan from the oven and immediately cut the shortbread into 1x3 inch pieces. Use a toothpick or the tines of a fork to lightly puncture the tops (optional). Let cool in the pan on a wire rack for 30 minutes before removing to the rack to cool completely.
    7. Meanwhile, in a small bowl whisk together the powdered sugar, butter, and vanilla extract. Add blood orange juice a little at a time until you reach desired consistency. Drizzle over the cooled short bread and allow to set before serving.
    Did You Make This Recipe?
    I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

    Source: Adapted from Williams Sonoma’s Scotch Shortbread and my Blood Orange Ricotta Cookies.

    Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
    #SpringSweetsWeek 2023 Anolon Taylor and Colledge,
    Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D’s Books and Cooks! The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway!

    This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support.

    We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read about it on my #SpringSweets Week 2023 giveaway post and the prizes that you can win! a Rafflecopter giveaway

    Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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    Christie March 25, 2023 - 8:07 pm

    Shortbread is such a weakness for me. These look so delicious. And that glaze is so pretty.

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    Dawn March 23, 2023 - 11:54 am

    Isn’t one stick of butter equal to 1/2 cup? Can you confirm this recipe calls for one or two sticks?

    Erin March 23, 2023 - 12:40 pm

    Whoops thank you for finding that typo! I have edited the recipe to say 1 cup.

    Dad March 23, 2023 - 8:29 am

    They look too pretty to eat.

    Erin March 23, 2023 - 10:47 am

    They taste even better than they look ;-)


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