Best Almond Lemon Shortbread Recipes

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LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD



Lemon posset with sugared-almond shortbread image

Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h5m

Number Of Ingredients 8

600ml double cream
200g golden caster sugar
zest 3 lemons, plus 75ml juice
140g cold butter, diced
140g plain flour
85g golden caster sugar, plus extra for dusting
50g ground rice (or more flour if you can't find it)
85g flaked almond

Steps:

  • Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
  • To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
  • Cut the shortbread into shards and serve with the possets and little spoons.

Nutrition Facts : Calories 843 calories, Fat 68 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

ULTRA LOW CARB LEMON ALMOND SHORTBREAD COOKIES



Ultra Low Carb Lemon Almond Shortbread Cookies image

This dough can be used for shortbread cookies or a delicious crust for fruit tarts or lemon meringue pie! Recipe and photo from Diabetic Connect.

Provided by Eileen Hineline

Categories     Cookies

Time 35m

Number Of Ingredients 4

6 tbsp butter
2 cups almond flour
1/3 cup granulated sweetener (splenda, ideal, swerve, etc.)
1 tsp freshly grated lemon zest

Steps:

  • 1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
  • 2. To make the cookies:
  • 3. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn't cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.
  • 4. To make a tart or pie crust:
  • 5. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.
  • 6. ****Nutritional Facts Servings 16 Calories - 119 Carbohydrates - 1.6g Total Fat - 11g Protein - 3g

LEMON & ALMOND SHORTBREAD BARS



Lemon & almond shortbread bars image

These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h10m

Yield makes 12

Number Of Ingredients 11

125g butter , chopped
85g golden caster sugar
175g plain flour
50g ground almonds
1 tbsp milk
zest 3 lemons , plus juice 4 lemons (about 225ml juice)
5 large eggs
250g golden caster sugar
25g plain flour
25g toasted flaked almonds
icing sugar , for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
  • Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
  • Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
  • When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 320 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

ALMOND, LEMON AND CORNMEAL SHORTBREAD



ALMOND, LEMON AND CORNMEAL SHORTBREAD image

Categories     Cookies     Nut     Dessert     Bake     Quick & Easy

Yield Recipe serves 6.

Number Of Ingredients 8

1 cup of almonds, skin-on
1 cup of yellow cornmeal
1/4 cup of unbleached, all-purpose flour
1/2 cup of sugar
1/2 teaspoon of salt
1 teaspoon of finely chopped lemon zest (or to taste if you like a strong lemon flavor)
4 oz.and 1 tablespoon of unsalted butter, softened to room temperature
Powdered sugar for sifting over the shortbread (A couple of tablespoons in a shaker or a small sieve)

Steps:

  • Preheat the oven to 375 degrees. Blanch the almonds in boiling water for approximately 1 minute. Drain in a sieve and peel the skin off, by squeezing between your thumb and finger. (be careful not to shoot them across the room, they become slippery) Place them in a food processor and chop them finely by pulsing. Add the cornmeal, flour, sugar, salt and lemon zest. Pulse a couple of time to combine. Add the 4 oz. of softened butter and pulse to combine. The dough will just look crumbly. Take the 1 tablespoon of butter and grease a 9" springform pan (just the bottom and 1 " up the sides. Spread the dough in the pan. The dough will just barely stick together, so you will need to pat it down, to an even layer. Bake for approximately 30 minutes. (check after 20). The shortbread should be just light golden, not brown. Take out of the oven, let cool for 5 minutes. Remove the bottom of the springform pan and transfer to a cutting board. Cut into small manageable pieces. Let cool completely and dust with powdered sugar. If you double the recipe, you can bake this in a jelly roll pan, and cut triangle shapes of shortbread.

LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC



Lemon Glazed Rosemary Almond Shortbread #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This cookie has all the bases covered. Tart, texture, savory and sweet are combined to make a sublime shortbread cookie. Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling. Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch.

Provided by rosarita11_4094628

Categories     Dessert

Time 27m

Yield 20 cookies

Number Of Ingredients 11

2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1/2 cup finely chopped almonds
1 tablespoon lemon zest
3/4 cup unsalted butter, softened
2 tablespoons honey
1 cup confectioners' sugar, divided
1 1/2 tablespoons lemon juice
Reynolds Wrap Foil

Steps:

  • Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
  • Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
  • Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
  • Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
  • Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

Nutrition Facts : Calories 157.3, Fat 8.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 109.4, Carbohydrate 18.2, Fiber 0.8, Sugar 7.8, Protein 2.1

LEMON CURD AND ALMOND SHORTBREAD TART



LEMON CURD AND ALMOND SHORTBREAD TART image

Categories     Fruit     Dessert     Bake

Yield 8 to 10 servings

Number Of Ingredients 14

Lemon Curd
6 egg yolks
3/4 c. sugar
6 TBSP. cold, unsalted butter
Juice and zest of 3 large lemons
3/4 c. heavy cream
Almond Shortbread
12 TBSP. (1 1/2 sticks)unsalted butter at room temperature
1/4 c. plus 2 TBSP. sugar
1/2 tsp. vanilla extract
grated zest of three lemons
1 1/2 c. flour
1/2 c. almond slivers, toasted and ground
Whipped cream, white chocolate curls and fresh berries for garnish (optional)

Steps:

  • Lemon Curd: combine yolds, sugar, butter and lemon juice and zest in a double boiler set over simmering water. whisk constantly until the yolks thicken, until it's the texture of loose jam. Strain the curn through a fine sieve. Place plastic wrap on top to prevent a skin from forming. Cool and refrigerate until cold Whip the creamand incorporate one fourth of the shiped cream into the chilled lemon curd, so when you add the remaining whipped cream, it stays airy. Fold in the remaining whiped cream. Cover and refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Prepare the shortbread, cream the butter with the sugar, vanilla and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Beat for 2 minutes on low speed. Scrape down the sides of the bowl with a rubber spatula. Whip on high speed until light and airy, about 4 more minutes. Add the flour and ground almonds and mix on low speed just until incorporated, about 15 seconds. Gather the doughminto a ball and press into an 11 inch tart pan with removeable bottom. Press dough into bottom and up the side of the pan. Press aluminum foil over the shell. Fill with dried beans and bake for 20 minutes. Remove the beans and foil and bake until golden, about 5 minutes. Let cool. Remove ring from tart and place on platter Fill the cooled tart shell with filling. and let set at least 2 hours or overnight. Garnish if desired.

ALMOND LEMON SHORTBREAD



Almond Lemon Shortbread image

These cookies melt in your mouth and are not too sweet. I find that they are best with coffee or tea.

Provided by Unmatched89

Categories     Drop Cookies

Time 42m

Yield 22 cookies, 11 serving(s)

Number Of Ingredients 9

1/2 cup almonds, toasted
3/4 cup all-purpose flour
1/4 cup cornmeal
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 tablespoon lemon juice
1/2 teaspoon lemon zest or 1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Steps:

  • 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
  • 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
  • 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
  • 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
  • 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
  • TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.

Nutrition Facts : Calories 163.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 22.2, Sodium 76.5, Carbohydrate 12.7, Fiber 1.2, Sugar 3.1, Protein 2.6

Almond lemon shortbread is a classic cookie recipe that is perfect for any occasion. The combination of almonds and lemons creates a delightful sweet and sour flavor that is hard to resist. The shortbread texture of the cookies make them crumbly, yet soft and buttery, making them the perfect accompaniment to your afternoon tea or coffee. Here in this article, we will discuss what exactly is an almond lemon shortbread recipe and its ingredients, how it is prepared, its nutritional information, and some tips to make perfect almond lemon shortbread cookies.

Ingredients

The ingredients required for almond lemon shortbread cookies are relatively simple and easy to obtain. Below is a list of basic ingredients that comprise the recipe:
  • Butter
  • Caster sugar
  • All-purpose flour
  • Ground almonds
  • Lemon zest

Preparation

The preparation of almond lemon shortbread cookies is relatively easy and straightforward making it the perfect recipe to make for those new to baking. Here are the basic steps of making almond lemon shortbread cookies:
  1. Cream the butter until light and fluffy.
  2. Add lemon zest and caster sugar and mix well.
  3. Add in the flour and ground almonds until a dough forms.
  4. Wrap the dough in cling film and chill in the refrigerator for at least an hour.
  5. Preheat the oven to 180C/160C fan/gas 4.
  6. Roll out the dough and cut out the desired shapes.
  7. Place on a lined baking tray and bake for 12-15 minutes, until they are lightly golden brown.
  8. Remove from the oven and let cool before serving.

Nutritional Information

Almond lemon shortbread cookies are low in carbohydrates and sugar making it a great snack option for individuals who are looking to cut down on their sugar intake. However, these cookies are rich in calories and fat content, so consumption should be done in moderation. Here is some important nutritional information about almond lemon shortbread cookies:
  • Calories - 130
  • Total Fat - 9g
  • Saturated Fat - 5g
  • Cholesterol - 20mg
  • Sodium - 35mg
  • Total Carbohydrates - 11g
  • Sugar - 4g

Tips to Make Perfect Almond Lemon Shortbread Cookies

To make the perfect almond lemon shortbread cookies, here are some tips to follow:
Use room temperature butter
Using room temperature butter is important because it helps in the creaming process and ensures the butter and sugar mix well together. When the butter is too cold, it won't form a smooth texture, resulting in a crumbly dough, which will affect the texture of your cookie.
Chill the dough
Chilling the dough is an essential step in making almond lemon shortbread cookies. This helps in firming up the dough and prevents the cookie from spreading out too much. Chilling for at least an hour will improve the texture of the finished product.
Use a food processor
Using a food processor to mix the dry ingredients gives the flour and almonds a finer texture, resulting in a smoother dough. The food processor also helps in quickly mixing the ingredients together.
Cut the cookies to a consistent thickness
When cutting out the cookie shapes, try to make them as similar in thickness as possible so that they bake evenly.
Let the cookies cool before serving
Once out of the oven, the cookies may appear too soft, so it's best to let them cool on a wire rack before serving. This will ensure that the cookies have the right texture.

Conclusion

Almond lemon shortbread cookies are a classic cookie recipe that is loved by many. With its buttery, crumbly texture and the subtle sweetness of almonds and the zesty tang of lemons, it's no wonder that it's a favorite for many. With this article, you now know what exactly is an almond lemon shortbread recipe and what ingredients are required, how it is prepared, its nutritional information, and some tips to make perfect almond lemon shortbread cookies. So why not make a batch of these delightful treats today?
Shortbread is a buttery and crumbly biscuit that is a classic favorite for many. When making shortbread, you can incorporate different flavors to make it more exciting. One of the flavors that go particularly well with shortbread is lemon. The tartness of the lemon adds a beautiful contrast to the rich and buttery taste of the shortbread. Moreover, the addition of almonds gives the shortbread another layer of texture and nuttiness. In this article, we will be sharing valuable tips when making almond lemon shortbread recipes that you can easily follow.

Tip #1: Use good quality lemon zest

One of the key ingredients that bring the lemon flavor to the shortbread is the lemon zest. It is essential to use high-quality lemons in order to achieve the best results. Choose lemons that feel heavy and firm when picked up. They should also have bright yellow skin with no blemishes. To zest the lemon, use a zester or a fine grater to remove only the outermost layer of the skin. This will give you the flavorful zest without the bitterness of the pith.

Tip #2: Chill the dough before baking

One of the secrets to achieving a crumbly and buttery texture in shortbread is to keep the dough as cool as possible. This can be done by chilling the dough before baking it. Once you have mixed in all the ingredients, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This will help the butter solidify and make the dough easier to handle when rolling and cutting.

Tip #3: Use a food processor to make almond flour

Using almond flour instead of regular flour adds a nutty flavor and a unique texture to the shortbread. Almond flour is finely ground almonds that can be made easily in a food processor. Toast the almonds first to bring out their flavor, and then pulse them in a food processor until they turn into a fine powder. Add the almond flour to the dough gradually while mixing it to make sure that the dough is not too crumbly or too wet.

Tip #4: Add the lemon zest gradually

Adding too much lemon zest can overpower the flavor of the shortbread and make it too bitter. The key is to add the lemon zest gradually and taste the dough as you go. This way, you can adjust the amount of zest according to your preference. A good rule of thumb is to add about 1 tablespoon of lemon zest for every 1 cup of flour.

Tip #5: Use a cookie cutter to shape the shortbread

A cookie cutter is a great tool to shape the shortbread into uniform sizes. This will ensure that the shortbread bakes evenly and looks aesthetically pleasing. For best results, dip the cookie cutter in flour before cutting the dough to prevent it from sticking.
Conclusion
Almond lemon shortbread recipes are a delicious twist to the classic shortbread biscuit. With these valuable tips, you can easily make them at home and impress your friends and family. Remember to use good quality ingredients, chill the dough before baking, make almond flour in a food processor, add the lemon zest gradually, and use a cookie cutter to shape the shortbread. Happy baking!

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