Those shortbreads are absolutely perfect with the afternoon tea. The almond powder makes them very fluffy and the lime zest gives in a nice fresh taste. You can easily store them in an airtight container for a few days but… you probably won’t. My batch lasted 2 days. Way too good to be stored that long, we shared with friends.
The freezing part is very important if you want the cutting part to be easier. If the butter gets too hot, the dough gets really messy and sticky. Believe me, you don’t want to skip that part!
Lime and almond shortbreads (about 20 pieces) :
- 160g flour
- 35g almond powder
- 100g butter
- 90g sugar
- 1 egg
- 1/2 tsp baking powder
- zest of a lime
Zest the lime.
In a big bowl, add the sugar and lime zests. With the tip of your fingers, rub the zest in sugar to release all the flavors.
Add the almond powder and room temperature butter, mix well.
Add the egg and mix until you get an almost even batter.
Add the baking powder and flour, mix some more.
Transfer the dough on some cling film, roll into a big sausage shaped form and cover with plastic wrap.
Freeze for 30 minutes.
Preheat the oven at 160°C/320°F.
Cut the dough in slices and put it on a baking tray covered with parchment paper.
Bake for 12 minutes.
Let it cool on the tray before transferring to a container.