Lime Almond Shortbread Recipes

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ALMOND SHORTBREADS



Almond Shortbreads image

The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 wedges

Number Of Ingredients 8

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten

Steps:

  • Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
  • Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
  • Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
  • Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

ALMOND SHORTBREAD I



Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

SKILLET ALMOND SHORTBREAD



Skillet Almond Shortbread image

Categories     Dessert     Side     Bake     Almond

Yield serves 10

Number Of Ingredients 7

1 3/4 cups sugar
3/4 cup (1 1/2 sticks) butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds with skins

Steps:

  • Preheat the oven to 350°F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.
  • In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with the sliced almonds and the remaining 1/4 cup sugar. Bake for 35 minutes, or until slightly brown on top. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving. If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.
  • From Beth
  • My friend Phyllis brought this to our girls-only beach trip last year. It became an instant hit. It's a great leftover ... if there's any left over!

ALMOND SHORTBREAD



Almond Shortbread image

A delicious shortbread to be enjoyed by everyone!

Provided by kirsty_lloyd-2

Time 40m

Yield Serves 15

Number Of Ingredients 0

Steps:

  • Pre-heat oven to 180C (Gas Mark 4)
  • Mix Flour and Caster Sugar in a bowl
  • Rub in the Butter/Margarine until the mixture resembles fine bread crumbs.
  • Add the Ground Almond
  • Press mixture into a baking tray
  • Bake in the preheated oven for about 20 minutes or until firm to the touch and very lightly brown
  • Cool in the tin

LIME SHORTBREAD WITH DRIED CHERRIES



Lime Shortbread with Dried Cherries image

This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. -Abigail Bostwick, Tomahawk, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon grated lime zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dried cherries

Steps:

  • In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS



Lime Shortbread Cookies with White Chocolate and Almonds image

Provided by Bon Appétit Test Kitchen

Categories     Cookies     Food Processor     Chocolate     Egg     Dessert     Bake     Easter     Kid-Friendly     Quick & Easy     Almond     Shower     Party     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 8

2 cups all purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely grated lime peel, divided
1 teaspoon vanilla extract
1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/2 cup chopped toasted almonds

Steps:

  • 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.

LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS



Lime Shortbread Cookies With White Chocolate and Almonds image

Make and share this Lime Shortbread Cookies With White Chocolate and Almonds recipe from Food.com.

Provided by Queen Dana

Categories     Dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 8

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

Steps:

  • 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 inch 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.

Nutrition Facts : Calories 155.4, Fat 10.6, SaturatedFat 5.8, Cholesterol 20.9, Sodium 63.2, Carbohydrate 13.5, Fiber 0.6, Sugar 5.1, Protein 2

ALMOND TOFFEE SHORTBREAD



Almond Toffee Shortbread image

"The topping for these yummy shortbread squares tastes like a chewy toffee bar," describes Darlene Brenden of Salem, Oregon. "If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 8 dozen.

Number Of Ingredients 10

1 cup whole blanched almonds, toasted
3/4 cup confectioners' sugar, divided
1 cup butter, softened
1/4 teaspoon almond extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
3/4 cup light corn syrup
3/4 cup sliced almonds, divided
3/4 cup sweetened shredded coconut

Steps:

  • In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside. , In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 137 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!

Provided by Jan Marie

Categories     Dessert

Time 24m

Yield 36-48 cookies, 18 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1 cup butter, room temperature
1/4 teaspoon salt
1/2 cup sugar
1 cup ground almonds (about 1/4 lb almonds with the skin on, Note, I chop mine into chunks first with a knife, then grind)
1 tablespoon grated orange zest (optional) or 1 tablespoon grated lime zest (optional)
powdered sugar, for dusting

Steps:

  • Preheat oven to 350°F.
  • Combine butter, salt and sugar in mixer with paddle attachment.
  • Add ground almonds and mix together.
  • Mix into firm dough and form into 1 ¼ inch ball.
  • Flatten with fingers.
  • Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
  • Cool on rack and dust with powdered sugar while still warm.

ALMOND SHORTBREAD ROUNDS



Almond Shortbread Rounds image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 20m

Yield about 120 cookies

Number Of Ingredients 7

1 cup slivered almonds
4 cups all-purpose flour
1 cup powdered sugar
1 teaspoon salt
1 pound cold unsalted butter, cut into small pieces
4 teaspoons grated lemon rind
1 teaspoon almond extract

Steps:

  • Put the almonds in a food processor with 1/4 cup of the flour. Process until almonds are coarsely ground. Add the remaining flour, sugar and salt. Process until well combined. Add the butter, lemon rind and almond extract. Process until mixture begins to come together.
  • Divide the dough into 4 portions. Shape each portion into a log about 1 3/4 inches in diameter. Wrap in plastic, and refrigerate until cold, about an hour.
  • Preheat oven to 350 degrees. Working in batches or as needed, cut the dough into 1/4-inch slices. Place on a parchment-lined baking sheet, and bake until cookies just begin to brown around the edges, about 10 minutes. Put on a rack to cool.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 1 gram, TransFat 0 grams

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

CORNMEAL LIME SHORTBREAD FANS



Cornmeal Lime Shortbread Fans image

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

2 limes
1 1/2 cups/190 grams all-purpose flour
2/3 cup/60 grams fine cornmeal
2/3 cup/130 grams granulated sugar
1 teaspoon fine sea salt
1 cup/225 grams cold, unsalted butter (2 sticks), cut into 1-inch chunks
1/2 cup/60 grams confectioners' sugar

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.)

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From theglutenfreeaustrian.com


ALMOND SHORTBREAD BARS | 12 TOMATOES
Preheat oven to 350°. Prepare a 9x13 baking pan by lightly buttering and flouring it. Cream together butter and sugar until light and fluffy. Add egg, almond paste, and almond extract, and beat until well combined. Pour in flour and gently mix until just blended. Be careful not to overmix.
From 12tomatoes.com


SLICE-AND-BAKE ALMOND SHORTBREAD RECIPE | MYRECIPES
Ingredient Checklist. 1 cup butter, softened ; ¾ cup powdered sugar ; 1 cup finely chopped toasted almonds ; 2 teaspoons vanilla extract ; ½ teaspoon almond extract
From myrecipes.com


COCONUT-LIME SHORTBREAD COOKIES RECIPE | RECIPES.NET ...
1 cold cut into 1 cup cold, 2 sticks, cut into 1-tablespoon pieces Butter
From pinterest.com.au


LIME ALMOND SHORTBREAD BEST RECIPES
2015-10-28 Directions. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer …
From recipesforweb.com


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