Raspberry Filled Almond Shortbread with Almond Glaze

May 07, 2023May 7, 20230 3

Raspberry Filled Almond Shortbread with Almond Glaze is a delicious dessert that combines the tartness of raspberry with the sweetness of almond glaze.

by The Chefin Dessert

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

260

Sugar

15g

Fat

15g

Raspberry Filled Almond Shortbread with Almond Glaze is the perfect dessert for any occasion. The buttery shortbread is infused with almond extract, and the sweet raspberry filling adds a tartness that balances out the richness of the dough. The almond glaze is the perfect finishing touch, adding a nutty sweetness that complements the flavors in the dough. This dessert is perfect for an elegant dinner party or a casual afternoon tea, and it's so easy to make that anyone can whip up a batch in no time.

Instructions

1.	Preheat oven to 350°F.
2.	In a large bowl, cream butter and sugar until light and fluffy.
3.	Beat in almond extract and gradually add flour until dough forms.
4.	Divide dough into 2 portions and shape each into a long roll.
5.	On a lightly floured surface, roll out each portion into a 12-inch square.
6.	Spread raspberry jam over 1 square, leaving a small margin around the edges.
7.	Place the other square on top and press edges to seal.
8.	Bake for 20-25 minutes or until lightly golden.
9.	Allow to cool for 5 minutes.
10.	In a small bowl, mix confectioners' sugar, water, and almond extract until smooth.
11.	Drizzle over warm shortbread.
12.	Cut into squares and serve.

PROS

This dessert is easy to make and has a delightful combination of raspberry and almond flavors.
It can be made ahead of time and stored for a few days.

CONS

The shortbread can be crumbly and messy to eat.

HEALTH & BENEFITS

Almonds are a great source of Vitamin E, which is an antioxidant that helps protect cells from damage. Raspberry also contains antioxidants, Vitamins C and K, and dietary fiber.

	1 cup softened butter
	2/3 cup sugar
	1/2 teaspoon almond extract
	2 cups all-purpose flour
	1/2 cup seedless raspberry jam
	1 cup confectioners ' sugar
	3 teaspoons water
	1/2 teaspoon almond extract