ITALIAN SHORTBREAD WITH ALMONDS AND JAM
This is a wonderful dessert for those unexpected emergencies. It smells divine and it's so beautiful it makes you look like a wizard in the kitchen. You don't even have to grease the pan. The shortbread tastes best the day after it's baked, if there's any left. Serve with ice cream or a glass of Vin Santo or other sweet dessert...
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 and set a rack in middle level. Have ready a 9 inch ungreased fluted springform pan or if you don't have one, you can use a nine inch pie pan.
- 2. Beat butter and sugar on medium speed in stand mixer or with hand held mixer. It will take a little longer with handheld mixer. Beat for 3 to 4 minutes or til very light, scraping down sides of bowl and paddle from time to time. Add almond extract and bean on medium peed for 30 seconds more to blend well.
- 3. In small bowl, whisk flour and salt together. Add to the butter mixture and beat on low speed, just til dough is stiff. Remove 1/2 cup of the dough and spread on small plate in thin layer. Place in freezer.
- 4. Press remaining dough evenly into the pan. It can be a little higher at the edge but the center shouldn't be elevated. Spread jam evenly over dough to within an inch of the edge. Retrieve the remaining dough from freezer and crumble it over the jam, allowing some of the jam to peek through. Sprinkle the almonds evenly over to top
- 5. Bake for 40 to 50 minutes or til golden brown. Remove from oven and let cool completely on wire rack. Stand the pan on a heavy can to remove the sides. The rim will just fall away. Transfer shortbread, still on the pan bottom to a platter or use a spatula to remove it form pan. to serve,dust with powdered sugar, if desired and either break into serving pieces or let your guests break off pieces as they like. Note: You can make the shortbread, unbaked up to 1 month ahead. Wrap it twice in plastic wrap and freeze it on a flat surface. To bake the shortbread, unwrap it and set it frozen in the oven. Allow a few extra minutes of baking time. If you like, you can you can omit the jam. Just press all the dough into the pan and top it with the almonds. You might want to add the grated zest of a lemon (I'd try an orange, too) to the dough along with the almond extract.
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Ahmad Hamkar
[email protected]I love the simplicity of these cookies. They're made with just a few ingredients, but they're so flavorful.
Sine Kunene
[email protected]These cookies are the perfect combination of sweet, nutty, and fruity. They're perfect for any occasion!
Will soromtochukwu Ohallem
[email protected]I've never made Italian shortbread before, but this recipe was easy to follow and the cookies turned out great! I'll definitely be making them again.
golam moula
[email protected]These cookies are a bit too time-consuming to make for a weeknight dessert, but they're definitely worth the effort for a special occasion.
Harry Mulbah
[email protected]I'm not sure what I did wrong, but my cookies turned out really crumbly. I think I might have overmixed the dough.
MALIK USAMA AWAN 7877
[email protected]The cookies didn't spread out as much as I thought they would. They're a bit thick, but they're still tasty.
TOFAIL AHMAD
[email protected]I found the dough to be a bit too dry. I had to add an extra egg yolk to get it to come together.
Moon lightbae2022
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Ashley Daniel
[email protected]I'm not a big fan of almond, but I really enjoyed these cookies. The jam filling is the perfect balance of sweetness and tartness.
Linus Ime
[email protected]These cookies are the perfect holiday gift. They're festive, delicious, and easy to make.
King TY
[email protected]I made these cookies for a bake sale and they were a huge success! Everyone loved them.
Md Radoyan
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and perfect for special occasions.
Md Minhas
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cookies are so flavorful and have a lovely texture.
Arjun Chy
[email protected]These cookies are so good, I could eat them every day! The almond and jam filling is the perfect combination.
Dan Nyang
[email protected]I've made these cookies several times now, and they always turn out perfectly. They're the perfect balance of sweet and nutty.
Henry Silva
[email protected]These Italian shortbread cookies were a hit at my holiday party! They're so easy to make and taste delicious.