Almond Lemon Shortbread

Featured in the Suppers Garden Workshop Series in the heat of summer, topped with dessert pesto. Try it at home!

Source: Chef Allie O'Brien


3⁄4 cups
coconut oil (plus 2 tablespoons)
coconut palm sugar
1 teaspoon
vanilla bean paste
1⁄2 teaspoon
1 3⁄4 cup
almond flour (plus a little more if needed for texture)
lemon, zested and juiced


In a mixer, cream coconut oil and coconut palm sugar together until light and fluffy, about three minutes. Add vanilla paste, salt, and lemon zest and juice and continue beating until smooth. Add almond flour in three parts until just combined. Turn dough onto parchment paper and top with another sheet of parchment paper. Press down with hands and then roll out to ½ inch thick. Chill completely. Preheat oven to 325 and remove tray from refrigerator. Score with a knife to make diamond shapes and then bake 18 minutes, rotating halfway, until golden brown. Cool on baking sheet and then transfer to rack. (Recipe #115)

Dietary Preferences: