Almond Lemon And Cornmeal Shortbread Recipes

Steps:

• Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
• Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
• Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
• Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

Steps:

• In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
• Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
• Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Steps:

• Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
• Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
• Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
• Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
• Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
• Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
• Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
• When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

Steps:

• 1.In a food processor, pulse the almonds until they are a course crumb similar to panko.
• 2.Add cormeal, flour and salt to mixture and pulse 3-5 times more to combine it well with the almonds.
• 3. In a large bowl, beat together the butter and sugar. After it is creamed, add the extracts, juice and zest.
• 4. Add in the dry ingredients in 2-3 batches and beat until just mix. DO NOT OVERMIX!
• 5. Refrigerate the dough for 10-15 minutes. Five minutes before taking the dough out of the fridge, preheat over to 350 F degrees. Using a 2 tsp scoop drop 12-15 cookies onto a sheet and then flatten them slightly with a moist palm.Bake for 10-12 minutes.
• TIP: If your oven tends to burn things, I suggest lining your sheet with aluminum first and then parchment.

Steps:

• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
• Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.