Lemon Almond Shortbread Cookies

These easy Lemon Almond Shortbread Cookies are gluten free and perfect for Spring! These slice and bake cookies have a lovely complement of lemon and almond flavors.  Recipe courtesy of Kristine Rosenblatt from Kristine’s Kitchen.

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Rating: 3.2
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Servings 3 dozen
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 3 hours
Submitted By Kristine Rosenblatt from Kristine's Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3.2
You:
Rate this recipe!
Servings 3 dozen
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 3 hours
Submitted By Kristine Rosenblatt from Kristine's Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place sugar and lemon zest in a medium bowl and use your fingertips to blend the zest into the sugar until fragrant.
  2. In the bowl of a stand mixer fitted with the paddle attachment (you may also use a handheld mixer), combine the almond meal/flour and salt. Add the sugar and zest mixture and beat on medium-low speed until combined. Mix in the almond extract.
  3. Add the cold butter cubes and beat on medium-low speed for 4-5 minutes until a dough forms and biggest pieces of butter are no larger than half the size of a small pea.
  4. Divide the dough into two equal portions and roll each portion into an even 1 ½-inch diameter log. I rolled my dough into the logs on plastic wrap, using the plastic to help shape the logs as the dough is a bit sticky. Wrap dough logs in plastic wrap and refrigerate for at least 3 hours and up to 3 days.
  5. When you are ready to bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  6. Using a sharp knife, cut dough into ¼-inch thick slices. Place cookies on baking sheets, spacing 1 ½-2 inches apart. Bake for 10-11 minutes, until barely golden. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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Recipe Comments

2 thoughts on “Lemon Almond Shortbread Cookies

  1. Lizz

    I’m new to gluten free baking. My cookies didn’t not stay in form like the picture. They spread out a lot and had a lacy appearance. I believe that it is due to living at 4,000 feet.

    Reply
    1. recipe specialist

      Hi Lizz,
      You may be correct about the altitude; I’ve sent you some high altitude baking tips directly to your email in case you’d like to try the adjustments recommended.

      Reply

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