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Ingredients
- Crust:
- 1 c. flour
- 1/4 c. firmly packed golden brown sugar
- 1/4 tsp. salt
- 6 Tbsp. well chilled unsalted butter, cut into 1/2" pieces
- 1/4 c. toasted slivered almonds
- Filling
- 3/4 c. sugar
- 2 eggs
- 3 Tbsp. fresh lime juice
- 1 Tbsp. grated lime peel
- 1/2 tsp. baking powder
- Pinch salt
- Powdered sugar
- Lime peel curls (opt.)
Details
Servings 16
Preparation
Step 1
For Crust:
Preheat oven to 350. Line 8" square baking pan with foil and butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press into bottom of prepared pan. Bake until golden brown, about 20 minutes.
Meanwhile, prepare filling:
Blend 3/4 c. sugar, eggs, lime juice, 1 Tbsp. grated lime peel, baking powder and salt in processor until smooth.
Pour filling onto hot crust. Bake until filling begins to brown and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
Lift foil & cookies from pan. Gently peel foil from edges. Cut into 16 squares (can be made 1 day ahead - wrap tightly & refrigerate).
Sift powdered sugar over cookies and garnish each with lime peel (if using).
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