It is still a lazy mood in SWEETTABLESCAPES’ kitchen and we are enjoying easy, minimal labor baking!
This recipe was originally called Lime Shortbread Cookies with White Chocolate and Almonds and published in Bon Appetit.
The problem was melting the white chocolate (which we don’t much care for anyway…) toast the almonds (do we really need those on top of an already rich, smooth and simply perfect ccokie?). The answer was no. So we just made very basic but very-melt-in-your-mouth-shortbreads. Bite us!!!
Below is the original recipe but we only did the part in red…
Lime Shortbread Cookies with White Chocolate and Almonds
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons finely grated lime peel, divided
- 1 teaspoon vanilla extract
- 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1/2 cup chopped toasted almonds
Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool in pan on rack.
Place white chocolate in small metal bowl. Set bowl over saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
Pure delight awaits you!!