- 1 1/2 cups flour
- 1/2 cup almond powder/crumbs
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp almond extract
- 1 TBLS lemon zest
- 1/2 cup butter
- 1-3 tsp cold water
- 4 eggs
- 1 1/2 cups granulated sugar
- 3 TBLS flour
- 2 TBLS lemon zest
- 3/4 cup lemon juice
- 1/8 cup almond milk (or cream)
I stumble upon recipes, by mere chance & a need to utilize an ingredient. This time it was the almond shortbread crust that accompanied my lemon bars on Sunday.
A few weeks ago I put a lot of raw almonds into my food processor and tried to make a spreadable nut butter. Because I would not add oil and could not wait it out…it became, simply; ground almonds. Something between flour and nuts, crumbs really, but very tiny ones. So I’ve been adding these almond crumbs to my baked goods, my sandwiches, my yogurt, and smoothies.
Okay let’s see, what else? Oh yes! I needed to use up the last 2 lemons that I picked in February in Arizona, as they were near petrified on the outside.
For the crust, I followed the Better Homes and Gardens recipe for lemon bars, but altered it a bit by adding 1/2 cup almond powder to the crust and omitting some of the flour. I also added 1 teaspoon of almond extract for additional flavor boost. I had so much zest I also added 1 TBLS of it to the crust. Blended in the butter, flour, salt, and confectioner’s sugar in my mixer until it was crumbly and slightly gooey. (Add water, 1 teaspoon at a time, if too dry to form dough ball).
Spread this crust out in my oiled glass 8″ X 11″ pan and used my fingers to press it down smooth and flat. Baked it at 350 for 20 minutes. (You can also use a 13″X9″ pan).
Lucky for me, my mom was visiting and was babysitting my 3 year old outside in the backyard. I thought about letting him lick the beater and spatula, but the almond scent was wafting to my own nose and I saved time by licking it all clean myself! What a treat to bake alone!! :)
While that was all cooking, I made the gooey filling. Mixed 4 fresh eggs from my neighbors’ chickens, along with all of the lemon juice, lemon zest, granulated sugar, 3 TBLS flour, and 1/8 cup almond milk (1/4 tsp baking powder optional). The recipe called for cream or half & half, but I had neither and since I was already going with the almond theme, it seemed fitting. Mix this all together for a few minutes. When the crust is done, pull it out, pour this over it, and bake for another 20 minutes. Let it cool before cutting into the bars.
The almond crust was fabulous! It would be good on it’s own; as a shortbread, or individual cookies. Give it a try and tell me what you think.