Lime Almond Shortbread
Brighten up your cookie repertoire with these divine Lime Almond Shortbread cookies, a buttery treat bursting with zesty citrus flavor and a nutty almond undertone. This recipe combines the perfect balance of tangy lime zest and juice with the delicate texture of almond flour for a melt-in-your-mouth shortbread that’s as elegant as it is easy to make. With a prep time of just 20 minutes and a make-ahead option built in—thanks to chilled dough logs—you’ll love the simplicity of slicing and baking these irresistible cookies. A sprinkle of granulated sugar on top adds an optional sparkling crunch, making them ideal for festive gatherings or as an everyday indulgence. Perfectly crispy yet tender, these cookies pair beautifully with tea or coffee and are guaranteed to be a hit wherever you serve them!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 tablespoons Lime zest (from about 2 limes)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 60 grams Almond flour
- 0.5 teaspoons Salt
- 2 tablespoons Optional: Granulated sugar for sprinkling
Instructions
In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and creamy, about 2-3 minutes.
Add the lime zest, lime juice, and vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
Divide the dough in half and shape each half into a log about 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
Unwrap the dough logs and slice them into 1/4-inch (0.6 cm) thick rounds. Place the rounds onto the prepared baking sheets, spacing them about 1 inch apart.
If desired, sprinkle the tops of the cookies with granulated sugar for added texture and sweetness.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through baking for even browning.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 127.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
