Raspberry-Almond Shortbread
- 1 ½ cups unsalted butter
1 cup sugar
4 cups flour
1 teaspoon salt
1 egg + 1 egg yolk
2 tsp. almond extract
1 ½ cups raspberry jam
½ cup sliced almonds (optional)
Powdered sugar
Preheat oven to 350 degrees.
Mix flour, salt, butter, sugar together in food processor or KitchenAid mixer (my personal choice) until it is the consistency of cornmeal. Add egg, extra yolk, and almond, and mix until you have a dough (it will be crumbly).
Press 2/3 of the dough into an 8" x 11" cookie sheet. Spread with jam.
Roll remaining dough out and cut into strips, making a lattice over the jam. Sprinkle with sliced almonds if you wish.
Bake for 30-35 minutes, until delicately browned. Cool, sprinkle with confectioner's suger, and cut into squares. These keep well in the refrigerator for up to a week.
Makes about 3 dozen.
