Lemon Almond Shortbread Cookies


1 1/2 cups flour
3/4 cups powdered sugar
1 stick unsalted butter, cold and cut into small pieces
a pinch of salt
1 egg, lightly beaten
1/3 cup finely chopped almonds, lightly toasted {plus more for topping}
zest of 3 meyer lemons
For the Curd:
1 stick unsalted butter, room temp
1 1/2 cups sugar
4 eggs
pinch salt
1/2 cup meyer lemon juice


Start by making the lemon curd so that it has time to cool.
Using a hand mixer, cream together the butter and sugar until combined.
Add in 1 egg at a time, each time mix until just combined.
Mix in the pinch of salt and the lemon juice.
Add the mixture to a small pot over low heat. Continuously gently stir for about 10-15 minutes until thickened, enough to coat the spoon.
Allow to cool completely. It will thicken a little further as it cools.
Now for the cookie. Add the flour, powdered sugar, butter, salt and egg to a food processor fit with the dough blade. Pulse until mostly combined.
Add in the almonds and lemon zest and pulse a couple times to mix in.
Pour the dough out onto a floured surface and work any loose pieces into the dough.
Roll into a log about 1 1//2 inches round. Cover with plastic wrap and again roll gently just to form a smooth log.
Pop into the freezer for 10 minutes.
Preheat your oven to 350 degrees.
Slice the dough about a 1/4 inch thick rounds and place onto a parchment lined cookie sheet.
Bake for about 12-14 minutes until just lightly golden on the edges. Cool completely.
Top each cookie with a little bit of lemon curd and a sprinkle of chopped toasted almonds.


Heaven, these cookies are absolutely lemony goodness heaven! I found Meyer Lemons at the grocery store about a week ago, i’ve not only never used them, heck i’ve never tried them! I was thrilled with my find but then the big question, what to do with these beauties? Cookies, because well I was in the mood to bake something. I came up with these incredible Lemon Almond Shortbread Cookies and seriously, winner!

Shortbread cookies are really easy to make, with the dough wiped together super quickly in a food processor. I’ve made the basic shortbread recipe many times and its one of my favs so I figured why not use it as the base and jazz it up with the lemons and some almonds! I mixed lemon zest and almonds right into the dough and as if that wasn’t enough to make you drool I top these cookies with a homemade meyer lemon curd and some more toasted almonds. I’m not going to lie, I ate a LOT of these, I just couldn’t resist. I hope you give them a try and enjoy them as much as I did.


Wednesday, June 25, 2014 - 7:47pm


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