A little ginger, a lot of lime, and a dash of almond– what a combination of flavors! The almond- shortbread base is topped with lime curd and crystallized ginger, and a good amount of almond streusel topping covers it all. These bars come together quickly, freeze well and look pretty on a cookie platter.
Ginger lime streusel bars
An almond shortbread base is topped with crystallized ginger and lime curd and then covered with streusel topping.
Preheat oven to 350. Grease a 9" x 13" baking pan.
Mix together flour, sugar, salt and baking soda. Cut in butter, using your hands or a pastry blender. Stir in the almonds. Reserve 1 cup of this mixture for the streusel topping. Press remainder into the prepared pan.
Bake for 15 minutes and remove from oven. Spread with lime curd and sprinkle the chopped ginger on top. Cover with streusel topping.
Bake for an additional 15 minutes, or until lightly browned. Let cool on wire rack for at least one hour. It will be runny when first removed from oven but will firm as it cools.