Raspberry Shortbread
Cookies
Yield:
48 Cookies
American
Metric Ingredients
Vanilla
Shortbread Cookie Dough
17.6oz
500g All Purpose Flour
10.6oz
300g Butter
1ea
1ea Frutta Prima Bourbon
Vanilla Bean (596101), Scraped
2.
8oz 80g Egg Yolks
4.4oz
125g Heavy Cream
7oz
200g Confectioner's Sugar
3.5oz
100g N.U.T. Almond Flour
(204162)
0.04oz
1g Salt
Paddle
butter, flour, and scraped vanilla bean together until the mixture
reaches a sandy consistency. Add heavy cream and yolks, and then
the sifted powdered sugar, almond flour, and salt. Combine being
careful not to over mix. Allow the dough to rest in refrigerator
for a minimum of 2 hours before rolling out to 4mm thick. Cut
squares out of the dough using a square cutter or a knife. To make
the tops, cut out a square in the center of � of the cookies with a
smaller square cutter. Bake in a 325�F/160�C
oven until lightly golden.
Assembly
8.5oz
240g Frutta Prima Orchard
Raspberry Jam, Seedless (607006)
As
needed As needed Arte Piatto Arctic
White Snow (086001)
Dust
the tops of the Vanilla Shortbread Cookie Dough with arctic
white snow. Sandwich the cookies together with raspberry
jam.
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