This is a great recipe as-written just for the texture of it, and the richness. But I wanted to add more flavor, so I put in 2 Tablespoons of lemon zest, and 1 tsp. of almond extract. I patted it into a 9x13 baking dish, followed the baking instructions, and when it was cool, I cut it into bars about 3.1/4 inches long and a little over an inch wide. I then dipped 1 end into a semisweet chocolate ganache, and sprinkled finely crushed macadamias on the chocolate end. Wow...my family loved it! You can tweak this recipe with different flavors of add-ins and coatings, but you still have that great shortbread to start with. Thanks!
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This is a great recipe as-written just for the texture of it, and the richness. But I wanted...