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1. 

   Preheat oven to 325 and lightly coat an 8-inch square baking dish or pan w/ cooking spray

2. 

   First make the crust...
   To make shortbread, put ½ of Cup almonds in a food processor and process for 30 seconds or until coarsely ground.




3. 

   Add ½ of a Cup white whole-wheat or unbleached all-purpose flour, powdered sugar and salt and pulse 5 times to mix.

4. 

   Add 4 Tablespoons of unsalted butter, cut into 8 chunks and process for 10 to 15 seconds or until no large chunks remain and mixture is loose and sandy.




5. 

   Transfer to baking dish and press firmly into base and edges until even. Bake for 22 to 24 minutes or until edges are golden brown.

6. 

   The topping....
   Combine 1 Cup of granulated sugar,
   1/4 Cup unbleached all-purpose flour and 1/4 Teaspoon salt in a large bowl.

7. 

   Finely zest lemons (about 2 teaspoons) and one lime (about 1 teaspoon) into bowl.

8. 

   Squeeze 1/4 cup juice from lemons and 1/4 cup juice from two limes and add to bowl along with 2 eggs; whisk until smooth.

9. 

   Pour filling over crust; return dish to oven and bake for 30 to 32 minutes or until center is set. Cool completely on a wire rack.

10. 

    Finally, garnish each with lime thinly sliced crosswise and cut into half circles, or with strips of lemon or lime zest. Sift powdered sugar over squares.

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