Lemon Shortbread

Lemon+Shortbread.jpg

Makes about 3 dozen finger size cookies.  

Easy, quick, and delicious with tea, or any other time, this shortbread remains fresh, refrigerated or frozen in a tight-fitting container.  

INGREDIENTS:

  • 2 cups superfine blanched almond flour

  • ½ cup, scant measure confectioner’s sugar

  • Zest of 2 lemons

  • ½ cup sliced, blanched almonds

  • 1/3 cup extra-virgin olive oil

PREPARATION:

  1. Preheat the oven to 325F

  2. Line an 8x8 baking pan with parchment paper extending the paper over the rim to make it easier to lift.

  3. In a medium bowl combine the almond flour, confectioner’s sugar, lemon zest and almonds. Slowly dribble in the olive oil and mix with a wooden spoon to combine.  

  4. Switch to your hands and keep combining. Do not add additional oil when the dough is not sticking; that is what gives the cookies the crumbly texture.   

  5. Press the dough into the baking pan, packing it with your hands. .

  6. Be sure to straighten the edges and prick with a fork in straight lines. 

  7. Bake for 25 -30 minutes, the top should be firm to the touch.  

  8. Place on a wire rack to cool for 10 minutes. Lift the paper and slice the shortbread with a serrated knife to the size of your choice. I cut them into rectangles, 2 inches long and ¾ inches wide.   

  9. Cool on a wire rack.