Description
A delightful treat made with sweet raspberries and nutty almonds, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 1/2 cup sliced almonds, toasted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the almond extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.
- Press about two-thirds of the shortbread dough evenly into the bottom of the prepared baking pan.
- Gently scatter the fresh raspberries over the pressed shortbread layer. If desired, lightly mash some of the raspberries to release their juices, but leave some whole for texture.
- Crumble the remaining one-third of the shortbread dough over the raspberries, ensuring it covers them as evenly as possible.
- Sprinkle the toasted sliced almonds over the top of the crumbled dough, pressing them down slightly to adhere.
- Bake for 30-35 minutes, or until the top is lightly golden brown and the edges are set.
- Once baked, allow to cool in the pan for about 10 minutes. Use the parchment overhang to lift the shortbread out of the pan and transfer it to a wire rack to cool completely. Once cool, cut into wedges or squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate or freeze for up to 2 months.
- Reheat in the oven at a low temperature for freshness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry, Almond, Shortbread, Wedges, Dessert, Baking