Raspberry almond shortbread recipe
September 19, 2016
Best cookie ever, that was reaction in our home first time we made these. It’s just a perfect combination of almonds, raspberry sauce and vanilla cream.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 6 servings
Ingredients
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1/2 cup almonds, ground
1/4 cup butter, creamed
2 tbsp icing sugar
1/2 cup flour plain
Raspberry puree
Cream:
1/2 cup sugar
1 egg yolk
1/2 cup milk
1 tbsp cornstarch
1 tsp vanilla extract
1 cup raspberries
Icing sugar for dusting
Directions
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Mix almonds, butter, sugar and flour into a dough. Let it cool in a plastic bag in the refrigerator for a half an hour, then roll it out to 3-4 mm in thickness. Stamp out round cookies, re-use the dough until it’s all used. Place the cookies onto baking paper and bake on 390 F/ 200 C in preheated oven 10 minutes. For cream, in a sauce pan add the egg yolk, milk, cornstarch and vanilla. Slowly bring to simmer and stir until thickened, for about 10 minutes. Let it cool down. Spread equal quantities of cream on half of the cookies, add the raspberry puree, few raspberries and cover with another cookie. Decorate with raspberries and icing sugar.
