Italian Shortbread with Almonds and Jam
Indulge in the rustic charm of Italian Shortbread with Almonds and Jam, a beautifully layered dessert that combines buttery, crumbly shortbread with the luscious sweetness of your favorite jam. This recipe features a delicate mix of all-purpose and almond flour, creating a rich, nutty base that pairs perfectly with a jam layer of your choice—whether it’s raspberry, apricot, or another fruity delight. A sprinkle of sliced almonds adds a toasty crunch, while a dusting of powdered sugar lends the perfect finishing touch. With just 20 minutes of prep time and a golden bake, this dessert is ideal for both cozy family gatherings and elegant dinner parties. Designed to be easy yet irresistibly decadent, this Italian shortbread recipe is your go-to for showcasing simple, classic flavors with a refined twist.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 120 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 70 grams Almond flour
- 0.5 teaspoons Salt
- 200 grams Jam of your choice (e.g., raspberry, apricot)
- 50 grams Sliced almonds
- 10 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line a 9-inch round tart pan or springform pan with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes with an electric mixer on medium speed.
Add the vanilla extract to the mixture and continue mixing until well incorporated.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a crumbly dough forms. Avoid overmixing.
Reserve about 1/4 of the dough for the topping and press the remaining dough evenly into the prepared pan to create the base.
Spread the jam evenly across the dough base, leaving about a 1 cm (1/2 inch) border around the edges.
Crumble the reserved dough over the jam layer, ensuring even coverage. Sprinkle the sliced almonds over the top.
Bake in the preheated oven for 30-35 minutes or until the edges are golden brown and the top is lightly browned.
Remove from the oven and allow the shortbread to cool completely in the pan on a wire rack to set.
Once cooled, carefully remove the shortbread from the pan. Dust with powdered sugar for garnish, if desired.
Slice into wedges and serve. Enjoy your Italian Shortbread with Almonds and Jam!
Nutrition Facts
Calories |
4465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.1 g | 333% | |
| Saturated Fat | 119.6 g | 598% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 235.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
