Orange Almond White Chocolate Star Shortbread

There’s something about the smell of butter, orange zest, and almonds that instantly makes your kitchen feel alive. I first made these cookies on a cold winter morning when the light was dull and I just needed a bit of brightness — the kind you can’t get from a lamp, only from something warm and homemade.

The dough itself is simple, but it has that kind of magic that comes from slowing down. You cream the butter and sugar until it’s soft and pale — not perfect, just enough that you can smell the sweetness mixing with the citrus. The orange zest lifts everything, it’s like someone opened a window right in the middle of the dough.

Then you stir in the almond flour, and that’s when it starts smelling like a little bakery tucked away in some quiet street. It’s soft, nutty, and buttery all at once. When you roll it out and cut out the stars, you can’t help but smile. There’s something kind of nostalgic about cookie cutters — they remind you that baking doesn’t always have to be fancy or complicated to feel special.

The white chocolate drizzle comes last, once everything’s cooled down. It’s sweet but gentle, not too much. I like to melt it with a bit of coconut oil so it spreads easier — like soft paint over golden edges. A little sprinkle of slivered almonds and orange zest on top makes them sparkle, literally and metaphorically.

These cookies aren’t just treats — they’re moments. The kind that make you slow down, lick a bit of batter off the spoon, and think, *yeah, this is what comfort tastes like.

Ingredients

For the Shortbread:

• 1 cup (225g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 cups (240g) all-purpose flour
• ½ cup (50g) almond flour
• Zest of 1 large orange
• ½ tsp salt

For the White Chocolate Drizzle:

• ½ cup white chocolate chips or chopped white chocolate
• 1 tsp coconut oil (optional, for smoother melting)

For Garnish (optional):

• Slivered almonds
• Extra orange zest

Directions

1. Preheat your oven to 350°F (175°C).
2. Cream the butter and sugar in a big bowl until fluffy — not perfect, just smooth enough to spread with a spoon.
3. Add the zest. Let that citrus scent hit you.
4. Mix in the all-purpose flour, almond flour, and salt until you have a soft, slightly crumbly dough that holds when pressed.
5. Roll it out to about ¼ inch thick. Cut into stars — or hearts, or circles, whatever shape feels right that day.
6. Bake for 12–15 minutes until the edges start to blush golden. Cool completely on a rack (hardest part, I know).
7. Melt the white chocolate (add a little coconut oil if you want it glossy). Drizzle over the cooled cookies.
8. Finish with slivered almonds and a touch more zest. Let them set. Try not to eat half while “checking if the chocolate’s firm.”

Recipe FAQs

These cookies make beautiful little gifts — wrap them in parchment, tie them with string, and they look like something out of a small-town bakery. But honestly, they taste even better when you sneak one warm, right off the rack.

The orange gives them brightness, the almond gives them heart, and the butter ties it all together into something quietly beautiful.

5 Real Questions People Usually Ask

Q1: Can I use dark or milk chocolate instead of white?
Absolutely. It’ll change the vibe completely — white chocolate is mellow and soft, but dark will give a deep, rich contrast. Just make sure it’s good quality so it melts smooth.

Q2: I don’t have almond flour — what now?
You can just use all regular flour. The texture will be a little less tender, but they’ll still taste amazing. If you’ve got ground almonds, those work too.

Q3: My dough feels too crumbly — did I mess up?
Nope. Shortbread dough is supposed to feel a bit sandy at first. Just squeeze it together with your hands — the warmth from your palms helps it come together.

Q4: Can I make the dough ahead of time?
Yep! You can chill it for a day or two, or even freeze it. Just let it soften a bit before rolling out.

Q5: How do I keep the drizzle from smearing when I store them?
Let the chocolate set completely (pop them in the fridge for 10 minutes if needed), then layer the cookies between parchment in an airtight tin.

Orange Almond White Chocolate Star Shortbread

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Shortbread:

• * 1 cup (225g) unsalted butter, softened

• * ½ cup (100g) granulated sugar

• * 2 cups (240g) all-purpose flour

• * ½ cup (50g) almond flour

• * Zest of 1 large orange

• * ½ tsp salt

• For the White Chocolate Drizzle:

• * ½ cup white chocolate chips or chopped white chocolate

• * 1 tsp coconut oil (optional, for smoother melting)

• For Garnish (optional):

• * Slivered almonds

• * Extra orange zest

Directions

• *Preheat* your oven to 350°F (175°C).
• *Cream the butter and sugar* in a big bowl until fluffy — not perfect, just smooth enough to spread with a spoon.
• *Add the zest.* Let that citrus scent hit you.
• *Mix in* the all-purpose flour, almond flour, and salt until you have a soft, slightly crumbly dough that holds when pressed.
• *Roll it out* to about ¼ inch thick. Cut into stars — or hearts, or circles, whatever shape feels right that day.
• *Bake* for 12–15 minutes until the edges start to blush golden. Cool completely on a rack (hardest part, I know).
• *Melt the white chocolate* (add a little coconut oil if you want it glossy). Drizzle over the cooled cookies.
• *Finish* with slivered almonds and a touch more zest. Let them set. Try not to eat half while “checking if the chocolate’s firm.”