Savory herbs combine with the sweet-sour flavors of lemon, lime and orange for a delicious twist on your average cookie.

Yield: 24 large bars or 36 smaller bars



Difficulty Rating: Easy

Nutritional Highlights: Rosemary naturally contains compounds that have anti-inflammatory and immune-boosting properties.

Recipe Created By:
Recipe From: My Indiana Home

Ingredients

  • 1 ½ cups unsalted butter, slightly softened
  • 1 ½ cups sugar
  • 2 large egg yolks
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons orange zest, very finely chopped
  • 1 ½ teaspoons lemon zest, very finely chopped
  • 1 ½ teaspoons, lime zest, very finely chopped
  • 2 tablespoons amaretto liqueur*
  • 2 tablespoons fresh rosemary, very finely chopped
  • ¼ teaspoon salt
  • 1 egg white, beaten
  • 3 tablespoons raw turbinado sugar
  • ⅓ cup almonds, coarsely chopped (natural sliced variety)

*Substitute 1 teaspoon almond extract if you don’t want to use amaretto liqueur.

 
 

Tips & Notes

• Be careful when zesting the citrus not to get the white bitter part, known as the pith.
• Rosemary is so easy to use. Simply hold stem at the top and run fingers down the stem to remove the individual needles before chopping.
• Turbinado sugar is also known as “raw” sugar. The coarse blond-light brown crystals have a delicate molasses flavor. You’ll find it in the baking aisle.
• These bars freeze exceptionally well. Simply place in freezer bag and thaw at room temperature.

 
 

Instructions

  1. Preheat oven to 325 degrees.
  2. Lightly coat a 13-by-9-by-2-inch baking pan with vegetable cooking spray.
  3. Beat butter and sugar with electric mixer on medium-high speed until combined. Add egg yolks and beat until smooth and combined. Stir in flour, all three zests, amaretto, rosemary and salt, mixing on low only until everything is incorporated.
  4. Spread evenly in pan and brush top with beaten egg white.
  5. In a small bowl, mix raw sugar and almonds together. Sprinkle evenly over top.
  6. Bake until golden brown and sides are starting to come away from edges, about 32 to 37 minutes. Usually they'll appear slightly deflated.
  7. Cool thoroughly on a wire rack. They'll harden as they cool. Cut into bars or squares. Store in tightly covered container at room temperature.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/triple-citrus-rosemary-almond-shortbread-bars/
 

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Comments

  1. Shelby Blake says:

    Linked up at Foodie Friday.

  2. Diane Balch says:

    Just wanted to thank you again for sharing your recipe on foodie friday. It is being featured today and I will be pinning and tweeting it this week.

  3. Amber DeGrace says:

    This may be the best bar I’ve ever made. I made 1.5 x’s the recipe for a larger pan and it turned out beautifully. I accidentally added the whites in with the batter so it’s probably more cakey than it should be – but it’s not a bad thing! Lovely recipe, thank you!

    • Rachel Bertone says:

      Hi Amber,
      So glad you loved the recipe! Thanks for letting us know!

      Rachel
      Editor
      Farm Flavor

  4. Rosario says:

    Great post.