Marlene's Sugar-Free Lemon Shortbread

By pavaldez

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup whole almonds, finely ground
• 1/4 teaspoon baking powder
• 1 cup butter
• 2/3 cup granulated no-calorie sweetener (like Splenda)
• 2 tablespoons lemon zest (from 2 large lemons)
• 1 egg yolk

Details

Servings 30

Preparation

Step 1

1. In a small bowl, combine the flour, ground almonds, and baking powder. Set aside.

2. In a large bowl, with an electric mixer, cream the butter, sweetener, and lemon zest until light and creamy, around 2 to 3 minutes. Add the egg yolk and beat until combined.

3. Add the dry ingredients to the butter mixture, and beat on low until the dough barely comes together. Roll the dough into 2 logs, each about 1 3/4-inch diameter and 6 inches long. Wrap in plastic wrap or waxed paper and chill until completely firm, around 1 to 2 hours.

4. Preheat the oven to 350 degrees. Line a baking sheet with parchment. Slice the dough into 3/8-inch slices and place onto prepared baking sheet.

5. Bake for 15 minutes or until lightly golden. Remove and cool on rack. Store in an airtight container.