By Antwine Love
Shortbread Crust Recipe
1 1/2 sticks (168 gr) unsalted butter, room temperature
1/2 cup (98 gr) granulated sugar
3/4 tsp vanilla extract
large pinch of salt
1 1/2 cup + 3 TBSP (200 gr) all-purpose flour (*see note for gluten free substitution)
INSTRUCTIONS:
Preheat the oven to 350 F (177 C). Prepare your pan by lightly oiling or lining with parchment paper.
In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.
Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-33 minutes until the crust is completely cooked and let cool completely.
Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.
Frangipane Filling
8 TBS (1 stick) unsalted butter , at room temperature
1/2 lb. almond paste , cut into small pieces
1/4 cup sugar
1 teaspoon almond extract
2 eggs
1/3 cup all purpose flour
1/3 cup raspberry, or any jam of choice ( for the show I will be using a citrus jam that I make)
1/3 cup of sliced almonds
1. In a bowl using and electric mixer beat butter until smooth
2. Add almond paste, one piece at a time, beating until smooth after each addition.
3. While continuing to beat sprinkle in the sugar
4. Add the eggs one at a time, beating well after each egg
5. Stir in the flour
6. Spread the jam evenly over the bottom of the partially baked crust, spoon the almond past mixture over the jam
7. Place the almonds over the surface evenly
8. Bake until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let it cool completely
Glaze
1/3 cup apricot or any clear preserves
2 table spoons water
1 tablespoon Disaronno Amaretto (optional)