Festive shortbread with frangipane and strawberry jam

Ingredients

• 200 g All-purpose flour (Sift before use)
• 30 g Almond powder (For the shortbread dough)
• 75 g Powdered sugar
• 1 pincée Salt
• 125 g Unsalted butter (Cold, cut into cubes)
• 125 g Almond powder (frangipane) (For the filling)
• 50 g Granulated sugar (Can be half coconut sugar for color)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 5 ml Rum (Optional, to flavor the frangipane)
• 150 g Strawberry jam (Choose a smooth jam)
• 1 piece Star‑shaped cookie cutter (For decorating the top)

Instructions

1. Prepare the shortbread dough

   In a bowl, combine the flour, almond powder, powdered sugar and the pinch of salt. Add the cold butter cubes and work it with your fingertips until a sandy texture forms, then shape into a ball.

   Time: PT10M

2. Dough rest

   Flatten the ball into a disc, wrap in cling film and refrigerate for at least 30 minutes.

   Time: PT30M

3. Divide and roll out the dough

   Divide the dough into two portions (one slightly larger). Roll each portion into a 20 cm diameter circle on a lightly floured work surface.

   Time: PT10M

4. Prepare the frangipane

   In a bowl, mix the almond powder (125 g), granulated sugar, vanilla sugar, rum and powdered vanilla until a homogeneous paste forms.

   Time: PT5M

5. Fill the dough base

   Spread the frangipane evenly over the larger dough circle, then spread the strawberry jam in a generous layer.

   Time: PT4M

6. Cut out the motifs

   Using the star‑shaped cookie cutter, pierce the top of the dough (smaller circle) to create decorative motifs.

   Time: PT5M

7. Assemble the shortbread

   Place the cut‑out dough circle over the filling, lightly press the edges to seal, then smooth the top with a rolling pin.

   Time: PT4M

8. Trim the trimmings

   Cut off excess dough with a knife and set aside to make small individual shortbreads if desired.

   Time: PT2M

9. Baking

   Bake the shortbread on a baking sheet lined with parchment paper at 180 °C for 35 minutes, or until the edges are golden.

   Time: PT35M

   Temperature: 180°C

10. Finishing and serving

    Let cool for 20 minutes, dust with powdered sugar, then cut into 8 portions with a sharp knife.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g