Last winter my mom was planning a Moroccan dinner party and asked if I would take care of the dessert. I decided to do a lemon honey shortbread cookie using almond flour which gave them a chewy texture. There is something about the flavor that reminds me of an almond croissant which I find amazing as almond croissants are my favorite treat. Everyone at the party loved them and gladly took home the extras. I love having these with mint tea or a hot toddy. They also make a nice addition to a holiday cookie platter.
Lemon Honey Shortbread Cookies
Ingredients for Lemon Honey Shortbread Cookies
2 cups almond flour
¼ teaspoon salt
¼ teaspoon cardamom
Zest of 1 lemon
6 tablespoons melted butter
1 teaspoon almond extract
¼ cup chopped pistachios, plus more for garnish
1/3 cup of honey
Recipe
Preheat oven to 350 degrees. Mix all the ingredients in a mixing bowl until well combined. Using cookie scoop, scoop out dough and place on a greased baking sheet leaving an inch between cookies. Using two fingers, press down on the middle of each cookie dough ball so they are flattened a bit. Garnish with a sprinkling more of pistachios. Bake for 10-12 minutes.
Makes 12-14 cookies
If you enjoy this cookie recipe, I recommend giving these cookie recipes a try:
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mollymcguigan
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