Crumbly Lemon-Almond Italian Shortbread
Serve with a small glass of Vin Santo, Sherry, Port or Madeira - After Christmas Supper.
Ingredients:
125g or 3/4 cup almond meal
1 cup plain flour
1/2 cup sugar
1/2 cup ground corn meal
grated zest of a lemon
120g softened butter
2 egg yolks - room temperature
Icing sugar for dusting
Put almond meal, flour, sugar and corn meal in a processor - blend.
Add lemon zest, butter and egg yolks.
Pulse till crumbly, well mixed, and eventually forms a ball - stop.
Spray a 20x 20cm [ approximately] tin with oil or butter the tin lightly.
Place baking paper on the bottom of the tin
Press the mixture into it, using fingers and the back of a spoon.
Dust with icing sugar
Bake in a preheated oven at 180C - 350F for 30 minutes
If it browns too quickly, reduce the temperature a little.
Mark into squares while still warm. When completely cool store in an airtight container. Dust again with lots of icing sugar.
This would make a great Christmas gift along with the bottle of Vin Santo or Port.
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