• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes about 30 strips
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookie
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp grated orange rind
  • 1/2 tsp almond extract
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • milk
  • 1/2 cup coarsely chopped almonds
  • Icing
  • 1 cup icing sugar
  • 1/4 tsp almond extract
  • 2 tbsp orange juice

Serving Size: about 30 strips


Serving Size: about 30 strips

  • Preheat oven to 325ºF (160ºC). Line a baking sheet with parchment paper.
  • Beat butter, sugar and egg in large mixing bowl on medium speed of electric mixer until creamy. Add baking powder, rind, extract and half the flour. Mix well. Beat in remaining flour. Work dough with hands to form a smooth dough. Divide dough into 4. Shape each portion on lightly floured board into a 9" (23 cm) long roll. Place 2 rolls 4" (10 cm) apart on prepared baking sheet. Flatten with hands to 2" (5 cm) wide. Brush top of rolls lightly with milk. Sprinkle with almonds, pressing in lightly.
  • Bake in preheated oven for 15 to 20 minutes or until edges are light brown. While warm, cut strips crosswise on a diagonal in 1" (2.5 cm) wide strips. Cool.
  • Combine icing ingredients using enough juice to make a drizzling consistency. Drizzle icing over cooled cookies.


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