Raspberry almond shortbread recipe

Raspberry-Almond Shortbread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful treat that combines the sweetness of raspberries with the nutty flavor of almonds? Look no further than this irresistible Raspberry Almond Shortbread recipe. This easy-to-follow recipe yields buttery shortbread cookies topped with a layer of vibrant raspberry jam and sprinkled with crunchy almond slices. Perfect for afternoon tea or as a sweet ending to any meal, these cookies are guaranteed to impress your family and friends.

Keywords: Raspberry, Almond, Shortbread, Recipe, Cookies

Raspberry almond shortbread recipe details

Raspberry almond shortbread recipe, recipe Rating: 4.6
Number of votes:113

Ingredients

1-1/2 cups unsalted butter

1 cup sugar

4 cups flour

1 teaspoon salt

1 egg

1 egg yolk

2 teaspoons. Almond extract

1-1/2 cups raspberry jam

1/2 cup sliced almonds (optional)

Powdered sugar

Instructions:

Preheat oven to 350.

Mix flour, salt, butter, sugar together in food processor or KitchenAid mixer (my personal choice) until it is the consistency of cornmeal. Add egg, extra yolk, and almond, and mix until you have a dough (it will be crumbly).

Press 2/3 of the dough into an 8″ x 11″ cookie sheet. Spread with jam.

Roll remaining dough out and cut into strips, making a lattice over the jam. Sprinkle with sliced almonds if you wish.

Bake for 30-35 minutes, until delicately browned. Cool, sprinkle with confectioner’s sugar, and cut into squares. These keep well in the refrigerator for up to a week.

Makes: about 3 dozen