Side Pannel
Lemon Almond Shortbread Cookies
Lemon Almond Shortbread Cookies
- Recipe Submitted by maryjosh on 10/23/2018
Ingredients List
- 6 Tbsp butter
- 2 cups almond flour
- 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
- 1 tsp freshly grated lemon zest
Directions
Melt the butter in the microwave or a small saucepan.
Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
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.
Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
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.
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