Ingredients for Lime Shortbread Cookies With White Chocolate And Almonds
- All Purpose Flour
- Powdered Sugar
- 1/2 teaspoon salt
- Unsalted Butter
- 3 tablespoons lime zest (from about 2 limes)
- Vanilla Extract
- 6 ounces white chocolate, chopped
- 1/2 cup slivered almonds, toasted
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How to Make Lime Shortbread Cookies With White Chocolate And Almonds
- Preheat oven to 325°F (160°C). Grease and flour a 13x9x2 inch metal baking pan.
- In a food processor, combine flour, sugar, and salt. Pulse until combined.
- Add softened butter, 2 tablespoons lime zest, and vanilla extract. Process until the dough just comes together in clumps.
- Press the dough evenly into the prepared baking pan.
- Prick the dough all over with a fork.
- Using a sharp knife, cut the dough into 12 equal squares. Then, cut each square in half diagonally to create 24 triangles.
- Bake for 45-50 minutes, or until the shortbread is golden brown, crisp around the edges, and firm to the touch.
- Remove from the oven and let cool slightly in the pan.
- Using a sharp knife, carefully recut the shortbread, gently separating the triangles.
- While the shortbread is still warm, transfer the triangles to a wire rack to cool completely.
- Place chopped white chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until melted and smooth.
- Remove from heat and drizzle melted chocolate over the cooled shortbread in a zig-zag pattern using a fork.
- Immediately sprinkle evenly with toasted almonds and the remaining 1 tablespoon of lime zest.
- Let stand until the chocolate sets completely, about 1 hour before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
28g
Carbs
4g
