How To make Almond Shortbread Bars
2 cups all-purpose flour
1 cup sugar
1 cup butter
softened
1 egg :
separated
1/4 teaspoon almond extract
1 tablespoon water
1/2 cup almonds -- chopped
Heat oven to 350. In large mixer bowl, combine flour, sugar, butter, egg yolk and almond extract. Beat at low speed, scraping bowl often, until particles are fine, 2-3 minutes. Press on bottom of greased 15x10x1-inch jelly-roll pan. In small bowl, beat egg white and water until frothy; brush on dough. Sprinkle nuts over top. Bake for 15 to 20 minutes, or until very lightly browned. Cool completely. Cut into bars.Makes about 2 1/2 dozen bars. Source: Land O Lakes Cookie Collection
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Almond and Orange Shortbread Bars with Poppy Seed Jam | 12 Days of Holiday Cookies
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Raspberry Shortbread Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raspberry Shortbread Bars. A shortbread batter is so versatile. Sometimes it's pressed into a tart or cake pan or used to make cut out cookies. Other times it's rolled into a log and used to make slice and bake cookies. But for this recipe we are making delicious Raspberry Shortbread Bars. Just think, two buttery layers of sweet shortbread sandwiched together with a tart and tangy raspberry jam. A match made in heaven.
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Ingredients - Almond Shortbread:
===============================
250g - Butter
300g - All Purpose Flour
35g - Rice Flour
75g - Caster Sugar
1/2 cup - Chopped Almonds
1 tsp - Vanilla Extract
1 tsp - Vanilla Extract
Ingredients - Chocolate Drizzle for Piping:
==========================================
100g - Chocolate
1 tbsp - Icing Sugar
1 tsp - Butter
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Raspberry and Almond shortbread Bars (snack on the go)(quick and easy) | Just Anya
#baking #almond #raspberry #shortbread #bars
These bars are so good and a quick snack for on the go.
If you also want to make these, I used the recipe below.
Ingredients:
226 g / 2 sticks / 1 cup unsalted butter, softened
265 g / 1+1/3 cups caster (superfine) sugar
2 teaspoons vanilla extract
295 g / 2+1/4 cups plain (all purp) flour
1/2 cup almond meal (ground almonds)
1/4 teaspoon salt
3/4 cup good quality raspberry jam
1 cup flaked almonds
1 tablespoon caster sugar, extra
2 tablespoons unsalted butter
Directions:
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
Sift the flour and add the almond meal and salt.
Beat together the butter, sugar and vanilla until light and creamy, scraping down the sides of the bowl as necessary.
Gradually add the flour mixture while continuing to beat on low until it comes together.
Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
Spread the raspberry jam over the base.
Scatter over the almonds, then evenly sprinkle the extra sugar over the top.
Finally, dot the extra butter all over the top.
Bake for 45 minutes until golden.
Allow to cool completely and cut into squares.
Enjoy!
Raspberry Almond Shortbread Thumbprint Cookies
Recipe:
Raspberry Almond Shortbread Thumbprint Cookies - These are simply delicious and they definitely need to find a place on your holiday cookie tray!
Shortbread Jam Squares
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Here is what you'll need!
Shortbread Jam Squares
Makes: 9
INGREDIENTS
125 grams butter
50 grams caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
350 grams plain flour
2 teaspoons baking powder
400 grams blackcurrant jam
Icing sugar, for dusting
PREPARATION
1. Preheat the oven to 180˚C (350˚F).
2. In a bowl, whisk together the butter and sugar until combined.
3. Whisk in the egg, oil, and vanilla extract.
4. Mix in the baking powder and 250 grams of the flour with a spoon until combined.
5. Bring the mixture together using your hands to make a dough.
6. Spray a 9 inch/25 centimeter square baking tray with cooking oil.
7. Spread out half of the dough on the tray.
8. Spread the blackcurrant jam on top.
9. With the remaining dough, mix in the remaining 100 grams flour and rub with your fingers to make a crumb like texture.
10. Sprinkle the crumbs on top of the jam.
11. Bake for 20 minutes, until golden brown on top.
12. Leave to cool for around 20 minutes, the jam will be hot!
13. Sieve icing sugar on top.
14. Cut into squares.
15. Enjoy!
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