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
  1. Start by making the lemon curd so that it has time to cool.
  2. Using a hand mixer, cream together the butter and sugar until combined.
  3. Add in 1 egg at a time, each time mix until just combined.
  4. Mix in the pinch of salt and the lemon juice.
  5. 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.
  6. Allow to cool completely. It will thicken a little further as it cools.
  7. 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.
  8. Add in the almonds and lemon zest and pulse a couple times to mix in.
  9. Pour the dough out onto a floured surface and work any loose pieces into the dough.
  10. Roll into a log about 1 1//2 inches round. Cover with plastic wrap and again roll gently just to form a smooth log.
  11. Pop into the freezer for 10 minutes.
  12. Preheat your oven to 350 degrees.
  13. Slice the dough about a ¼ inch thick rounds and place onto a parchment lined cookie sheet.
  14. Bake for about 12-14 minutes until just lightly golden on the edges. Cool completely.
  15. 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/