Lemon Almond Shortbread Cookies
- 1½ cups flour
- ¾ cups powdered sugar
- 1 stick unsalted butter, cold and cut into small pieces
- a pinch of salt
- 1 egg, lightly beaten
- ⅓ cup finely chopped almonds, lightly toasted {plus more for topping}
- zest of 3 meyer lemons
- For the Curd:
- 1 stick unsalted butter, room temp
- 1½ cups sugar
- 4 eggs
- pinch salt
- ½ cup meyer lemon juice
- Start by making the lemon curd so that it has time to cool.
- Using a hand mixer, cream together the butter and sugar until combined.
- Add in 1 egg at a time, each time mix until just combined.
- Mix in the pinch of salt and the lemon juice.
- Add the mixture to a small pot over low heat. Continuously gently stir for about 10-15 minutes until thickened, enough to coat the spoon.
- Allow to cool completely. It will thicken a little further as it cools.
- Now for the cookie. Add the flour, powdered sugar, butter, salt and egg to a food processor fit with the dough blade. Pulse until mostly combined.
- Add in the almonds and lemon zest and pulse a couple times to mix in.
- Pour the dough out onto a floured surface and work any loose pieces into the dough.
- Roll into a log about 1 1//2 inches round. Cover with plastic wrap and again roll gently just to form a smooth log.
- Pop into the freezer for 10 minutes.
- Preheat your oven to 350 degrees.
- Slice the dough about a ¼ inch thick rounds and place onto a parchment lined cookie sheet.
- Bake for about 12-14 minutes until just lightly golden on the edges. Cool completely.
- Top each cookie with a little bit of lemon curd and a sprinkle of chopped toasted almonds.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/06/lemon-almond-shortbread-cookies/
3.5.3228