Friday, February 10, 2017

Apricot Or Raspberry Almond Shortbread Triangles

Apricot Or Raspberry Almond
Shortbread Triangles

Makes 48.
Sometimes the Raspberry and sometimes half and half.
1 1/4 cups unsalted butter 1 1/2 cups sugar
3 cups flour
3/4 cup cornstarch

1/4 teaspoon salt

1-12 ounce jar seedless raspberry preserves or apricot preserves 
1 1/3 cups sliced almonds (5 ounces)

1. Preheat oven to 325 degrees. Grease or spray a 15 x 10 inch jelly roll pan.

2. Place butter in a 4-cup measuring cup and melt in the microwave. In the food processor pulse the sugar, flour, cornstarch and salt until mixed. With motor running pour melted butter through feed tube and process until combined. Pat dough evenly into pan.

3. Bake for 25 to 30 minutes or until pale golden. Remove from oven and spread with preserves. Sprinkle evenly with almonds, pressing them gently into preserves. Bake for 20 to 30 minutes more or until jam is bubbling and edges are golden.

4. Remove from oven and cool 20 minutes. While shortbread is still warm, loosen the shortbread from the edges of the pan and cut crosswise into 6 strips, then cut lengthwise into 4 strips making 24 squares. Cut each square in half to form two triangles. Cool until firm. (Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.) 

No comments: