Ingredients
For the Almond Shortbread Cookies:
- 1½ cups all-purpose flour
- ¾ cup almond flour (finely ground blanched almonds)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ⅔ cup powdered sugar
- 1 teaspoon natural vanilla extract (alcohol-free)
- Zest of 1 Meyer lemon (optional for extra citrus aroma)
For the Meyer Lemon Curd:
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- ½ cup freshly squeezed Meyer lemon juice (from 3–4 lemons)
- Zest of 2 Meyer lemons
- 6 tablespoons unsalted butter, cut into pieces
For Dusting:
- Powdered sugar, for sprinkling over the tops
Instructions
In a small saucepan, whisk together the eggs, yolks, sugar, lemon juice, and zest. Place over medium-low heat and cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens to a custard consistency (around 8–10 minutes). Do not let it boil. Remove from heat and stir in butter pieces until smooth and glossy. Strain through a fine sieve for extra smoothness. Let cool completely, then chill in the fridge for at least 1 hour to set.
In a medium bowl, whisk together flour, almond flour, baking powder, and salt. In a separate large bowl, beat the softened butter and powdered sugar until light and fluffy (about 3 minutes). Add vanilla extract and lemon zest (if using), and mix to combine. Gradually add dry ingredients to the butter mixture and mix just until a soft dough forms. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to ⅛-inch thickness. Use a round or fluted cookie cutter (about 2–2½ inches wide) to cut out the bases. Use a smaller cutter (e.g., heart, flower, or circle) to cut out windows from half of the cookies — these will be the tops. Re-roll scraps as needed.
Place cookies on the prepared baking sheets about 1 inch apart. Bake for 10–12 minutes or until edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cookies are fully cooled and curd is chilled, assemble. Place a spoonful (about 1 teaspoon) of Meyer lemon curd on each bottom cookie and gently press a cut-out cookie on top to sandwich. Dust the tops with powdered sugar for a classic finish.
- Prep Time: 40 minutes
- Chill Time: 1 hour
- Cook Time: 10–12 minutes (cookies) + 10 minutes (curd)
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 15g
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g