Lime Shortbread Cookies with White Chocolate and Almonds
Bright, zesty, and decadently indulgent, these lime shortbread cookies with white chocolate and almonds are a treat that will delight your taste buds. Infused with the vibrant aroma of freshly grated lime zest and a hint of vanilla, these buttery shortbread cookies are baked to perfection, offering a delicate, crumbly texture. The real magic happens post-baking, as the cookies are dipped in luscious, creamy white chocolate and adorned with a sprinkle of finely chopped almonds for a satisfying crunch. Perfect for gifting, afternoon tea, or a sweet pick-me-up, these cookies strike a perfect balance of citrusy tang, nutty richness, and melt-in-your-mouth sweetness. Easy to make and visually stunning, they’re a must-try for any cookie enthusiast looking to elevate their baking game.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Lime zest
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoons Salt
- 200 grams White chocolate chips
- 75 grams Almonds, finely chopped
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the lime zest and vanilla extract, mixing until evenly incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Step 5
Transfer the dough onto a sheet of plastic wrap and gently shape it into a log about 2 inches (5 cm) in diameter. Wrap it tightly and refrigerate for at least 1 hour, or until firm.
Step 6
Once chilled, slice the dough into 1/4-inch (0.6 cm) thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
Step 7
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
Step 8
Melt the white chocolate chips in a double boiler or in the microwave in 20-second intervals, stirring until smooth.
Step 9
Dip half of each cooled cookie into the melted white chocolate, letting any excess drip off, and place them on parchment paper.
Step 10
Sprinkle the dipped sections with chopped almonds while the chocolate is still wet. Allow the chocolate to set completely at room temperature, or place the cookies in the refrigerator to speed up the process.
Step 11
Store the cookies in an airtight container at room temperature for up to one week, or refrigerate for extended freshness.
Nutrition Facts
| Serving size | (868.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4479.4 |
| Total Fat 298.7g | 0% |
| Saturated Fat 159.2g | 0% |
| Cholesterol 536.1mg | 0% |
| Sodium 843.8mg | 0% |
| Total Carbohydrate 440.2g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 219.4g | |
| Protein 58.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 687.7mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1720.6mg | 0% |
Source of Calories