ALMOND LEMON SHORTBREAD
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
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 AND CORNMEAL SHORTBREAD
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 & ALMOND SHORTBREAD BARS
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
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
LEMON CORNMEAL SHORTBREAD
Enjoy these cornmeal shortbread cookies with citrus flavor - a wonderful homemade dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 6
Steps:
- In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
- Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
- Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
CORNMEAL LIME SHORTBREAD FANS
Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit - or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 1 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
- Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
- Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
- Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
- Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)
LEMON CORNMEAL CAKE
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
- Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g
LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC
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
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
More about "almond lemon and cornmeal shortbread recipes"
ITALIAN LEMON CORNMEAL SHORTBREAD | LISA'S KITCHEN
From foodandspice.com
Cuisine ItalianServings 12-15
LEMON ALMOND CORNMEAL SHORTBREAD DIAMONDS …
From food52.com
Reviews 22Servings 1Cuisine AmericanCategory Dessert
ITALIAN LEMON CORNMEAL SHORTBREAD
From pinterest.com
LEMON CORNMEAL SHORTBREAD | RECIPE | SWEET COOKIES, SHORTBREAD …
From pinterest.com
LEMON AND ALMOND SHORTBREAD BARS RECIPE BY PEGGY BOURJAILY
From thedailymeal.com
WHIPPED LEMON SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CRANBERRY LEMON ALMOND SHORTBREAD COOKIES - FLAVOUR AND SAVOUR
From flavourandsavour.com
ALMOND FLOUR CORNBREAD [WITH CORNMEAL] - CARAMEL AND CASHEWS
From caramelandcashews.com
LEMON ALMOND CORNMEAL SHORTBREAD DIAMONDS RECIPE ON FOOD52
From pinterest.co.uk
GLUTEN-FREE LEMON ALMOND SHORTBREAD - SWEET MOUTH JOY
From sweetmouthjoy.com
RECIPE: HEAVENLY LEMON BARS WITH ALMOND SHORTBREAD CRUST
From thekitchn.com
LEMON CORNMEAL SHORTBREAD BARS - RECIPE - FINECOOKING
From finecooking.com
LEMON CORNMEAL SHORTBREAD – BUTTER BAKING
From butterbaking.com
10 BEST ALMOND MEAL SHORTBREAD RECIPES | YUMMLY
From yummly.com
CORNMEAL SHORTBREAD | RECIPE | CUISINE FIEND
From cuisinefiend.com
LIME ALMOND SHORTBREAD BEST RECIPES
From recipesforweb.com
LEMON ALMOND SHORTBREAD BARS - MADE BY MEG
From madebymeg.ca
LEMON CORNMEAL SHORTBREAD - THE WASHINGTON POST
From washingtonpost.com
ITALIAN LEMON CORNMEAL SHORTBREAD | RECIPESAKE
From recipesake.blogspot.com
SMALL BATCH LEMON BARS WITH AN ALMOND SHORTBREAD CRUST
From atsloanestable.com
LEMON ALMOND FLOUR SHORTBREAD COOKIES - GLUTEN-FREE
From kristineskitchenblog.com
CORNMEAL SHORTBREAD RECIPE
From crecipe.com
BUTTERY LEMON AND ALMOND SHORTBREAD BISCUITS - ABC EVERYDAY
From abc.net.au
ALMOND LEMON SHORTBREAD COOKIES - WHATTOMUNCH.COM
From whattomunch.com
THE BEST HOMEMADE LEMON CORNMEAL COOKIE RECIPE | FOODAL
From foodal.com
LEMON CORNMEAL SHORTBREAD TART | MORE SWEETS PLEASE
From moresweetsplease.com
{TORTA SBRISOLONA} ITALIAN ALMOND CORNMEAL COOKIE RECIPE
From saltandwind.com
LEMON-CORNMEAL SHORTBREAD COOKIES | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
CORNMEAL SHORTBREAD COOKIE RECIPE - THERESCIPES.INFO
From therecipes.info
ALMOND LEMON SHORTBREAD | EATING FOR YOUR HEALTH
From eatingforyourhealth.org
LEMON CORNMEAL BISCUITS - KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST ALMOND MEAL SHORTBREAD RECIPES | YUMMLY
From yummly.com
KETO LEMON SHORTBREAD COOKIES - LOW CARB - I BREATHE I'M HUNGRY
From ibreatheimhungry.com
LEMON CORNBREAD LOAF - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
LEMON CORNMEAL SHORTBREAD COOKIES - EVERYBODY LIKES SANDWICHES
From everybodylikessandwiches.com
LUSCIOUS LEMON BARS MADE WITH ALMOND AND COCONUT FLOUR
From everyoneeatsright.com
EASY LEMON ALMOND SHORTBREAD RECIPE - SUNNYLAND FARMS
From sunnylandfarms.com
TUESDAYS WITH DORIE: CORNMEAL SHORTBREAD COOKIES
From unegaminedanslacuisine.com
LEMON ALMOND CORNMEAL SHORTBREAD DIAMONDS RECIPE ON FOOD52
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love