Lemon Almond Shortbread Cookies

By ryanmmurano

This dough can be used for shortbread cookies or a delicious crust for fruit tarts or lemon meringue pie!

Lemon Almond Shortbread Cookies
  • 6 Tbsp butter

  • 2 cups almond flour

  • 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.)

  • 1 tsp freshly grated lemon zest

  1. Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

  2. To make the cookies:

  3. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough). Bake in a preheated oven @ 350 degrees (F) on a greased or parchment lined cookie sheet for 15 minutes, or until firm and golden brown. Allow to cool before removing.

  4. To make a tart or pie crust:

  5. No need to pre-chill, just press dough into tart or pie tins. Bake in a preheated oven at 350 degrees (F) for 15 mins until firm and golden brown.

Nutritional Facts

Calories - 119
Carbohydrates - 3g
Dietary Fiber - 1g
Total Fat - 12g
Protein - 3g

low carb gluten free dessert dairy free bake