Morning all, I’d like to introduce you to a friend and fellow foodie blogger, Alexandra from the south of France. Alex and I met cyberally (eeek is that a word!) through our writing and buying each others books and linking up through making comments. As we have got to know each other we realise we have more and more in common.
I love the idea of sharing and engaging online and I really want to have more friends come on in to My Comfort Zone and share their recipes and ideas. This is the first time I have had a guest blogger so a big round of applause here and a warm welcome to Alex who I’m sure you will enjoy and love this yummy recipe!
Non-dairy lemon shortbreads
My name is Alexandra, I live in the South-East of France and healthy cooking is one of my greatest passions.
I guess that my cooking style is influenced by my Italian origins, but living abroad for 15 years taught me to mix flavors, spices and herbs and above all to be creative and open. My favorite recipes are the ones that I can prepare in less than an hour, ideally in half an hour, and that amazingly look and taste like I had cooked for 2 days. This is quite practical especially when I invite friends for dinner!
I always use organic ingredients; fruits and vegetables mostly come from my garden and from local farmers.
Last year I decided to share my recipes and my cultivation techniques on a blog www.petitsmenusbio.com. Sometimes I think I should make an English version of it; maybe I will do it one day.
Karon gave me the opportunity to share one of my favorite recipes with all of you on her awesome blog. Thank you Karon, for your kind invitation!
The recipe I am sharing today is very lemony, but sweet and crunchy: Almond and lemon shortbreads
As usual, in less than 40 minutes you will be ready for tea time!
This morning I picked a few nice lemons from one of my trees, just before preparing the dough. The smell was just wonderful…
The flour I used is what we call a T80: it’s the French definition for a half-brown wheat flour.
The French wheat flour classification has at least 12 categories following the percentage of wheat bran (the word simplicity is missing from the French dictionary!).
The T45 is very white and fine, and the T170 is really brown and roughly ground.
I never buy anything less than T65.
But let’s start baking!
Almond and lemon shortbreads
Recipe type: Sweet, Non-dairy
Prep time: 15 minutes
Cook time: 9-10 minutes
Total time: 30 minutes
Serves: about 20 pieces
1 organic lemon (grated rind and juice)
80 g (1 cup) almond butter
200 g (2 cups) half brown flour
80 g (1 cup) brown cane sugar
Preheat the oven to 180°C (gas 4). Crumble the flour with the almond butter in a bowl, add the rest of the ingredients and knead with your hands.
Roll the dough into a log about 5 cm thick. Slice the log into 1 cm-thick rounds. Place the rounds on a baking tray and bake for 9-10 minutes.
Allow to cool completely and enjoy your healthy lemony shortbreads!
You will find more lemon recipes in my book “The Lemon Book – Natural Recipes and Preparations” (Kindle and Paperback)
Thanks so much to Alex for introducing herself and taking the time and trouble to write this lovely post and make these shortbreads.