If you are a tea drinker or a bitter tea lover (which I am) you should definitely try these cookies with your next cup of tea! They are a little sweet with a touch of bitter and have a great texture from the ground almonds.
10 T. butter, softened
1 T. key lime zest
3⁄4 c. confectioners’ sugar, extra for dusting
1⁄2 c. sugar, extra for sprinkling
1⁄4 cup brown sugar
2 c. flour
1 c. almonds, finely ground
1 T. fresh squeezed key lime juice
6 key limes - give or take depending on size and juiciness.
Finely grind almonds in a food processor until they resemble coarse sand.
Using a microplane grate enough key limes to get 1 tablespoon of zest. Cut those same limes to get 1 tablespoon of juice.
In a large mixing bowl beat butter, zest and egg until incorporated. Mixture will look lumpy. Add sugars and mix. Add flour and stirring briefly, then add almonds. Once dough is well-combined form into two logs and wrap with parchment paper. Place in the freezer until hard, approximately 1 1⁄2 hours.
While dough is in the freezer use remaining key limes and cut with a mandolin. Please use caution and the finger guard with this slicing device. It is extremely sharp.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
Take dough out of the freezer and remove parchment paper wrapping. With a sharp knife cut slices 1/4 inch thick. This dough won't rise or spread so arrange close together on baking sheet. Top each cookie with a key lime slice and firmly press the lime slice into the cookie dough. Sprinkle liberally with granulated sugar.
While cookies are still warm dust with confectioners' sugar. The limes will absorb the sugar leaving a wheel shape around the edge. You can eat the lime with the cookie or remove it for less of a bitter flavor. It's personal preference for bitterness. Great with tea!
Eat and enjoy. Yum!