Lime Shortbread Cookies With White Chocolate And Almonds Recipe

How to make it

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• Preheat oven to 325 degrees F.
• Butter 13x9x2-inch metal baking pan.
• Blend flour, sugar and salt in a food processor.
• Add butter, 2 Tablespoons lime peel, and vanilla; process until blended and dough forms clumps.
• Press evenly into prepared baking pan.
• Pierce dough all over with a fork.
• Using a sharp knife, cut dough into 12 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 the touch , about 45 minutes.
• Remove from oven.
• Using sharp knife, immediately recut shortbread, gently separating the 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 a fork, drizzle melted chocolate in a zigzag pattern over the shortbread.
• Sprinkle evenly with almonds and remaining 1 Tablespoon lime peel.
• Let stand until chocolate sets, about 1 hour.