Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Ultra-fine sugar — icing, frosting, dusting, candy, meringue
Mill whole grains into flour — wheat, corn, rice, spelt
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Ultra-fine sugar — icing, frosting, dusting, candy, meringue
Mill whole grains into flour — wheat, corn, rice, spelt
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 325f 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 inch 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. remove from oven. using sharp knife, immediately recut shortbread, gently separating triangles. cool shortbread in pan on rack. place white chocolate in small metal bowl. set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. 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.