Italianshortbreadwithalmondsandjam Recipes

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SHORTBREAD JAM SQUARES RECIPE BY TASTY



Shortbread Jam Squares Recipe by Tasty image

Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar

Provided by Ellie Holland

Categories     Bakery Goods

Yield 9 squares

Number Of Ingredients 9

½ cup butter
¼ cup caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
2.5 cups plain flour
2 teaspoons baking powder
1 ¼ cups blackcurrant jam
icing sugar, for dusting

Steps:

  • Preheat the oven to 180˚C (350˚F).
  • In a bowl, whisk together the butter and sugar until combined.
  • Whisk in the egg, oil, and vanilla extract.
  • Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
  • Bring the mixture together using your hands to make a dough.
  • Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
  • Prick the dough with a fork to prevent bubbles from forming while baking.
  • Spread the blackcurrant jam on top.
  • With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
  • Sprinkle the crumbs on top of the jam.
  • Bake for 20 minutes, until golden brown on top.
  • Leave to cool for around 20 minutes, the jam will be hot!
  • Sieve icing sugar on top.
  • Cut into squares.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams

ALMOND SHORTBREAD I



Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

ITALIAN SHORTBREAD WITH ALMONDS AND JAM



Italian Shortbread With Almonds and Jam image

I found this recipe on Cookie Journey Blogspot. Originally in "Desserts: Mediterranean Flavors,California Style" by Cindy Mushet. This goes together quickly.

Provided by Dona England

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon almond extract
1 1/2 cups unbleached all-purpose flour
1/8 teaspoon salt
1/4 cup apricot jam (I used peach and amaretta jam) or 1/4 cup other not to sweet jam (I used peach and amaretta jam)
1/3 cup sliced almonds

Steps:

  • Preheat oven to 350°F and set the rack in the middle of the oven.
  • Have ready a 9-inch ungreased springform pan.
  • Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes 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 more seconds to blend.
  • In a small bowl whisk together the flour and salt.
  • Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
  • Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
  • Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't 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.
  • Sprinkle the almonds evenly over the top.
  • Bake the shortbread for 40-50 minutes, or until golden brown.
  • Remove from the oven and let cool completely on a rack before removing from pan.
  • Cut the shortbread into serving size triangles.
  • Freezes well.

Nutrition Facts : Calories 444, Fat 25.9, SaturatedFat 14.8, Cholesterol 61, Sodium 57.6, Carbohydrate 50.1, Fiber 1.5, Sugar 21.9, Protein 4.7

SHORTBREAD COOKIES WITH WARM APPLES AND JAM



Shortbread Cookies with Warm Apples and Jam image

WHILE chocolate desserts, fresh fruit sorbets and fruit tarts re main the classic, ever-popular French desserts, lighter, cookie- based desserts are appearing more frequently. Several Paris restaurants have recently offered sable, or shortbread cookie, desserts. This recipe comes from Jacqueline Fenix, a fine restaurant in Neuilly, a Paris suburb, where the chef, Michel Rubod, offers warm shortbread with sauteed apples and homemade apricot jam. At Tour d'Argent the menu recently featured a dessert made of three layers of sables interlaced with fresh raspberries, all set in a pool of fresh raspberry sauce, while at Jacques Cagna sables came warm from the oven, accompanied by sauteed apples and cinnamon ice cream.

Provided by Patricia Wells

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/3 cup almonds, ground to a fine powder
1/4 cup sugar
2 egg yolks
1/3 cup (3 ounces) unsalted butter, softened
1 cup bleached flour
1 tablespoon unsalted butter
4 tart cooking apples, peeled, cored, cut into thin slices
1 tablespoon sugar
Fruit jam

Steps:

  • In food processor blend ground almonds, sugar and yolks. Add butter and flour and process until well blended. Remove dough and shape into 6-by-2-inch roll. Refrigerate in plastic wrap for 24 hours.
  • Preheat oven to 375 degrees.
  • Roll cookie dough into 1/4-inch thickness, then cut into 18 rounds 2 1/2 inches in diameter. Place on baking sheet and bake for 10 minutes, or until golden.
  • Prepare apple slices while cookies are baking. Melt tablespoon of butter in medium-size skillet over moderate heat. Add apples and sugar and cook, stirring occasionally, just until slices are cooked through, about 10 minutes.
  • To serve, place 3 warm cookies on each plate, top with portion of apples and serve immediately with pot of jam.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 7 milligrams, Sugar 25 grams, TransFat 1 gram

ALMOND SHORTBREAD II



Almond Shortbread II image

Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.

Provided by Linda-Jane Copley

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 18

Number Of Ingredients 7

1 ⅛ cups butter
1 cup confectioners' sugar
1 cup cornstarch
1 cup all-purpose flour
½ teaspoon ground nutmeg
½ cup almond meal
20 almonds

Steps:

  • In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
  • Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 19.1 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 82.7 mg, Sugar 6.6 g

GRATED SHORTBREAD BARS WITH ROSE JAM



Grated Shortbread Bars With Rose Jam image

These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you like.

Provided by Michelle Polzine

Categories     Christmas     Christmas Eve     Dessert     Cookies     Bake     Butter     Jam or Jelly     Lemon     Cardamom     Egg     Winter     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Hanukkah

Yield Makes 40 small bar cookies

Number Of Ingredients 9

2¾ cups (330 grams) all-­purpose flour
1¼ teaspoons baking powder
½ teaspoon ground cardamom
²⁄3 cup (132 grams) sugar
Grated zest of 1 Meyer lemon, or 1 teaspoon grated zest from a garden-­variety lemon
½ pound plus 6 tablespoons (312 grams) unsalted butter, at room temperature
½ teaspoon plus ⅛ teaspoon kosher salt
3 large egg yolks
¾ cup (178 milliliters) rose petal jam, or raspberry jam, homemade or store-­bought, scented with 1 teaspoon rose water

Steps:

  • In a medium bowl, whisk together the flour, baking powder, and cardamom. In another bowl, combine the sugar and lemon zest, rubbing the zest into the sugar to perfume it.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on high speed until fluffy. Add the lemon sugar and salt and continue beating until light and fluffy. Reduce the speed to low and add the egg yolks one at a time, mixing after each addition, then add the dry ingredients and mix until fully combined.
  • Turn the dough out and divide into 2 equal pieces. Wrap each piece in plastic wrap and place in the freezer for at least 30 minutes. (The dough can be frozen for up to a month.)
  • Preheat the oven to 350°F (175°C). Line a quarter sheet pan with parchment.
  • Using the large holes on a box grater, grate one piece of the dough onto the prepared pan and spread lightly into an even layer (don't press it down into the pan). With an offset spatula, spread the jam evenly over the grated dough. Grate the remaining block of dough, then scatter the grated dough evenly over the jam layer; don't press down.
  • Transfer to the oven and bake until the top is golden brown, 35 to 40 minutes. Let cool completely, then cut into 40 little bars. The cookies will keep in an airtight container for up to a week; baked cookies can also be frozen for up to a month.

JAM AND SHORTBREAD SQUARES



Jam and Shortbread Squares image

Provided by Lauren Chattman

Categories     Egg     Fruit     Dessert     Vegetarian     Kid-Friendly     Strawberry     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 squares

Number Of Ingredients 8

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
6 tablespoons strawberry, raspberry, or cherry preserves

Steps:

  • Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
  • Combine the flour, baking powder, and salt in a small bowl.
  • Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
  • Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
  • Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
  • Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
  • Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.

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