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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
For the shortbread:
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup finely chopped (or ground) almonds
1/4 teaspoon salt
For the filling:
8-10 ounces (about 2 cups) raspberries
2 & 1/2 tablespoons granulated sugar
2 cups heavy cream
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
raspberries, sliced almonds, or shortbread crumbs for garnish (optional)
To make the shortbread:
Using an electric mixer on medium speed, beat butter, sugar, and vanilla until fluffy. Reduce mixer speed to low, and add flour, almonds, and salt. Mix until combined. Dough will be crumbly but will hold together when pinched.
Gather dough into a ball and transfer to a sheet pan lined with parchment paper. Use your hands to flatten dough to about 1/4-inch thickness. Refrigerate dough for 30-45 minutes.
Preheat oven to 350.
Bake shortbread 20-25 minutes, or until lightly browned. Cool completely on pan.
Break or cut cooled shortbread into bite-size pieces. Cover the bottom of a 9-inch square pan with shortbread pieces. If you have leftover shortbread, you can save it for garnish or enjoy it on its own.
To make the filling:
Place a large mixing bowl and whisk (or your mixers whisk attachment) in the refrigerator.
Place raspberries and granulated sugar in a blender or food processor. Mix until well-blended. Refrigerate until ready to use.
Place cream, confectioners’ sugar, and vanilla in chilled bowl. Whip with chilled whisk until firm peaks form.
Gently fold in raspberry mixture. Spread over shortbread pieces in pan. Serve immediately or chill overnight.
Garnish with raspberries, sliced almonds, or any remaining shortbread.
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Raspberry Shortbread Fool
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
For the shortbread:
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup finely chopped (or ground) almonds
1/4 teaspoon salt
For the filling:
8-10 ounces (about 2 cups) raspberries
2 & 1/2 tablespoons granulated sugar
2 cups heavy cream
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
raspberries, sliced almonds, or shortbread crumbs for garnish (optional)
To make the shortbread:
Using an electric mixer on medium speed, beat butter, sugar, and vanilla until fluffy. Reduce mixer speed to low, and add flour, almonds, and salt. Mix until combined. Dough will be crumbly but will hold together when pinched.
Gather dough into a ball and transfer to a sheet pan lined with parchment paper. Use your hands to flatten dough to about 1/4-inch thickness. Refrigerate dough for 30-45 minutes.
Preheat oven to 350.
Bake shortbread 20-25 minutes, or until lightly browned. Cool completely on pan.
Break or cut cooled shortbread into bite-size pieces. Cover the bottom of a 9-inch square pan with shortbread pieces. If you have leftover shortbread, you can save it for garnish or enjoy it on its own.
To make the filling:
Place a large mixing bowl and whisk (or your mixers whisk attachment) in the refrigerator.
Place raspberries and granulated sugar in a blender or food processor. Mix until well-blended. Refrigerate until ready to use.
Place cream, confectioners’ sugar, and vanilla in chilled bowl. Whip with chilled whisk until firm peaks form.
Gently fold in raspberry mixture. Spread over shortbread pieces in pan. Serve immediately or chill overnight.
Garnish with raspberries, sliced almonds, or any remaining shortbread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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