Lime Shortbread Cookies with White Chocolate and Almonds

3 1/4 hours Prep: 10 minutes Cook: 45 minutes

122 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

2	cups	flour, all-purpose
1/2	cup	sugar	powdered
1/2	teaspoon	salt
1	cup	butter, unsalted	chilled, cut into 1/2-inch cubes, about 2 sticks
3	tablespoons	lemon	peel, finely grated, divided
1	teaspoon	vanilla extract
3 1/2	ounces	white chocolate bar	high-quality, finely chopped, about 1 bar
1/2	cup	almonds	chopped, toasted

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan.

Blend flour, sugar, and salt in processor.

Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.

Press evenly into prepared baking pan.

Pierce dough all over with fork.

Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.

Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.

Remove from oven.

Using sharp knife, immediately recut shortbread, gently separating triangles.

Cool shortbread in pan on rack.

Place white chocolate in small metal bowl.

Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.

Remove bowl from over water.

Using fork, drizzle melted chocolate in zigzag pattern over shortbread.

Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.

Let stand until chocolate sets, about 1 hour.

Add your comment

Serving Size 26g

Amount per Serving

Calories 122 57% of calories from fat