As a kid I could not understand why shortbread even existed. If you were like me, your little unrefined pallet craved Thin Mints and Samoas. Shortbread tasted like a cracker in comparison to those taste bud blasts of minty chocolate and toasted coconut with caramel. Older and wiser, the beauty of the humble shortbread is much easier to see (and taste).
In its simplest form shortbread is a blend of four ingredients: flour, butter, sugar and salt. You can dress it up with chocolate, nuts or spices. Either way it is delicious.
With the laundry list of ingredients (some completely unpronounceable) most processed cookies have, shortbread, even processed shortbread stands out. Walker’s shortbread sits at the top of the pile. They know it too, demanding a hefty price for a box filled with only a few cookies.
Maybe that’s how treats should be? Smaller, decadent and made with only the best quality ingredients.
These Toaster Oven Lemon Almond Shortbread Cookies certainly qualify as a decadent treat. Rich with unsalted butter, toothy almond meal, and a bright natural lemon flavor.
With the help of a hand mixer, it takes only a few minutes to create the dough. The hard part is the wait while it firms up in the refrigerator. Once you are ready to bake only 15 minutes stands between you and sixteen of these Toaster Oven Lemon Almond Shortbread Cookies.
- 5 tablespoons unsalted butter
- 1/4 cup coconut sugar, (or sub cane sugar)
- 1/4 teaspoon fine grain sea salt
- 2 teaspoons lemon zest, (zest of a medium lemon)
- 1/2 teaspoon fresh lemon juice
- 1/2 cup + 2 tablespoons spelt flour, (or sub whole wheat flour)
- 1/4 cup almond meal
- Cut a large piece of parchment paper.
- Using a hand mixer cream the butter and coconut sugar until light and fluffy (about 2 to 3 minutes).
- Mix in sea salt, lemon zest, lemon juice, flour and almond meal until combined.
- Form dough into a ball and place on previously cut parchment. Roll dough into a log about 9 to 10 inches long. Wrap dough log in parchment and refrigerate for at least 1 hour.
- Once you are ready to prepare cookies, preheat toaster oven to 300 F and lightly oil your cookie sheet or line it with a toaster oven baking mat. Unroll parchment from dough. Using a sharp knife cut chilled dough into 16 equal slices.
- Place slices onto the prepared cookie sheet and bake at 300 F for 16 to 18 minutes until the bottoms are lightly browned. Remove cookies from toaster oven and allow to cool on cookie sheet for at least 30 minutes.
- Cookies will finish cooking on the sheet so wait until they have fully cooled before eating. Store cooled cookies at room temp in an airtight container for up to 3 days or freeze for up to three months.
Purchasing almond meal from grocery store bulk bins helps keep it affordable and ensures you only pay for what you need.
Nutrition Information:Yield: 16 Serving Size: 1 cookie
Amount Per Serving: Calories: 66 Total Fat: 4.6g Saturated Fat: 2.3g Cholesterol: 9.5mg Sodium: 38.6mg Carbohydrates: 5.9g Fiber: 0.6g Sugar: 3.3g Protein: 1g