Lemon shortbreads

Yield: 1 Servings

Measure Ingredient
¾ cup Almonds
1 cup Powdered sugar
1 cup Room temp unsalted butter
1 tablespoon Grated lemon zest
2 Egg yolks
½ cup Cornstarch
½ teaspoon Salt
2 cups Flour

Preheat oven to 325. Line a 13X9X2" pan with aluminum foil. Coat foil with nonstick cooking spray. Place almonds & powdered sugar in processor or blender. Whirl until tezture of fine meal. Beat together butter & zest in large bowl until creamy. Beat in yolks, sugar mix, cornstarch & salt until smooth & creamy. On low speed, beat in flour just until blended. Scrape into prepared pan, spreading level & pressing to compact. Bake for 25-30 minutes or until golden. Remove pan to wire rack to cool for 20 minutes. Spread frosting or topping, decorate with drizzle or sprikle. Cut into bars.

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