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Raspberry shortbread

Servings:
Serves 8–10 Servings
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Ingredients

  • 2 cup flour, plus more as needed
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine salt
  • 1/2 pound unsalted, uncultured butter, plus more for
  • 1 cup sugar
  • 2 cup egg yolks
  • 3/4 cup raspberry jam

Preparation

Baking Directions:

1.

Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside.

Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes.

Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes.

With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.

2.

Turn dough onto a lightly floured surface; bring it together with your hands.

Divide dough in half and form 2 balls.

Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.

3.

Arrange an oven rack in center of oven; heat to 350°.

Grease a 10” springform pan with butter.

Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan.

Gently pat grated dough to even it out.

Spread jam evenly over dough, leaving about a 1/2” border around edges.

Grate remaining dough over jam layer; pat gently until surface is even.

Bake until light golden brown, about 25–30 minutes.

Let cool completely in pan, on a rack, before cutting into wedges.