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)
1⁄2 cup
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 3 minutes. Add vanilla paste, salt, and lemon zest and juice and continue beating until smooth.         

Add almond flour in 3 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" thick. Chill completely.

Preheat oven to 325°F 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: