Lemony Almond Shortbread And A Shot Of Sour Redolence | Hungry Peepor

By foodiva

Ingredients

• Unsalted butter: 150g, softened
• Icing sugar: 55g + extra, sifted
• Lemon juice: of 1 lemon
• Lemon zest: of 2 lemons
• Lemon extract: 1 tsp
• Salt: a pinch
• Plain flour: 225g, sifted
• Corn starch: 2 tbsp, sifted
• Chopped almond: 1 cup (50g)

Details

Servings 20
Adapted from peepor.net

Preparation

Step 1

Cream butter and icing sugar together with electric mixer till pale and creamy.
Add lemon juice, zest, extract and salt. Beat till combined.
Slowly add in flour and corn starch till a soft dough forms.
Gently fold in almonds. Turn dough onto baking paper.
Shape dough into rectangular block. Wrap it up and refrigerate for at least 1 hr till firm.
Preheat oven at 180 degrees.
Remove dough from fridge and unwrap baking paper.
Using a knife, slice into desired shapes and sizes at about 3mm thickness.
Place 1-cm apart on baking tray. Bake 15 min till light golden brown.
Remove from oven and cool for 5 min.
Sift icing sugar onto shortbread fingers to serve.