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:
Preheat the oven to 325F
Line an 8x8 baking pan with parchment paper extending the paper over the rim to make it easier to lift.
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.
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.
Press the dough into the baking pan, packing it with your hands. .
Be sure to straighten the edges and prick with a fork in straight lines.
Bake for 25 -30 minutes, the top should be firm to the touch.
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.
Cool on a wire rack.
