Almond Lemon Shortbread
Chef Allie O'Brien
Featured in the Suppers Garden Workshop Series in the heat of summer, topped with dessert pesto. Try it at home!
- 0.75 cup coconut oil plus 2 tablespoons
- 0.5 cup coconut palm sugar
- 1 teaspoon vanilla bean paste
- 0.5 teaspoon salt
- 1.75 cups almond flour plus a little more if needed for texture
- 1 lemon, zested and juiced
In a mixer, cream coconut oil and coconut palm sugar together until light and fluffy, about 3 minutes. Add vanilla paste, salt, and lemon zest and juice and continue beating until smooth. Add almond flour in 3 parts until just combined. Turn dough onto parchment paper and top with another sheet of parchment paper. Press down with hands and then roll out to ½" thick. Chill completely.Preheat oven to 325°F and remove tray from refrigerator. Score with a knife to make diamond shapes and then bake 18 minutes, rotating halfway, until golden brown. Cool on baking sheet and then transfer to rack. (Recipe♦115)
