Lime Shortbread Cookies w/ White Chocolate & Almonds

Lime Shortbread Cookies w/ White Chocolate & Almonds
Bon Appetit, April 2009


INGREDIENTS

  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons finely grated lime peel, divided
  • 1 teaspoon vanilla extract
  • 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 1/2 cup chopped toasted almonds

PREPARATION

  • Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
  • Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes (I would bake 40 next time). Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool in pan on rack.
  • Place white chocolate in small metal bowl. Set bowl over saucepan of gently simmering water and stir just until chocolate is melted and smooth. (I melt in microwave, in short intervals over low heat and stir between each). Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
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