If you ever wanted to look like a great pastry chef , try making this easy to prepare dessert with a heavenly aroma as it bakes and is just as beautiful to look at . Amazingly it works so well as a make ahead dessert as it tastes so much better when allowed to rest and served the next day.
Cindy Mushet
Serves 6 to 8
12 Tbs ( 1 1/2 sticks ) unsalted butter , softened
1/2 cup sugar
1/4 tsp pure almond extract
1 1/2 cups unbleached all purpose flour
1/8 tsp salt
1/4 cup low sugar apricot jam
1/3 cup sliced almonds
confectioners sugar , for serving
Preheat oven to 350*F and set a rack in the middle level. Have ready an ungreased 9 inch fluted springform pan.
Beat butter and sugar on medium speed in a stand mixer for 3 to 4 minutes, or until very light, scraping down the sides of the bowl and the paddle from time to time . Add the almond extract and beat on medium speed for 30 seconds more to blend.
In a small bowl whisk the flour and salt together . Add to the butter mixture and beat on low speed, just until the dough is throughly blended 30 to 40 seconds. ( the dough will be stiff ). Remove 1/2 cup of dough and spread it on a small plate in a thin layer; place it in the freezer.
Press the remaining dough into the pan- it can be a little higher at the edge , but the center should not be elevated . Spread the jam evenly over the dough to within an inch of the edge . Retrieve the remaining dough from the freezer and crumble it over the jam , allowing some of the jam to peek through. Sprinkle the almonds over the top .
Bake for 40 to 50 minutes , or until golden brown . Remove from oven and let cool completely on a wire rack. Stand the pan on a heavy can to remove the sides- the rim will just fall away. Transfer the shortbread , still on the pan bottom , to a platter or use a spatula to remove it from the pan.
To serve dust with powdered sugar .
Filed under: Desert, Eggless Tagged: | Cindy Mushet, eggless dessert, Italian Shortbread with almonds and jam
