- Almond Flour
- Cook Time
- 50 Minutes
No nutritional info available at this time.
Almond Shortbread Cookies:
Preheat the oven to 350ºF
In the bowl of an electric mixer, use the paddle attachment to beat the butter and sugars together until well combined and fluffy.
In a mixing bowl, combine the almond flour and salt. With the stand mixer on low speed, gradually add the seasoned flour to the mixing bowl, allowing the flour to fully mix into the butter and sugar before adding more.
Once all of the flour has been incorporated, and the dough has come together, turn off the mixer. Dump the batter onto a piece of wax or parchment paper and press together into a disc. Wrap the dough completely in the paper and place in the refrigerator for 1 hour to chill and rest.
After 1 hour, remove the cookie batter from the fridge and working on either the same piece of wax/parchment paper or a lightly floured surface, roll out the dough to roughly 1/3 inch thickness. Use a sharp knife to cut into a grid that produces roughly 2 1/2” by 1 ½ ” rectangles or cut with a round 2 inch cutter.
Reroll and cut leftover dough until all of the dough has been cut.
Line the cookies about 1-2 inches apart on a nonstick cookie sheet.
Place in the oven and bake for roughly 12-15 minutes, or until blonde.
Serve the cookies alongside the lemon curd.
In a small saucepan (not aluminum), over low heat, melt the lemon juice and butter together. Add sugar and whisk until it completely dissolves.
Take off of the heat and add the egg yolks, one at a time, whisking vigorously as you add them. The combination of whisking and adding the eggs slowly will help to temper the butter mixture, preventing the egg yolks from scrambling.
Once all of the yolks have been incorporated, place the pot back on the heat and cook until thickened.
Strain the curd through a sieve and set aside.
Courtesy of: Chef & TV Personality Amanda Freitag