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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Almond powder: Ground almonds
• Instead of Powdered sugar: Sifted caster sugar
• Instead of Unsalted butter: Vegetable margarine (for lactose‑free version)
• Instead of Almond powder (frangipane): Ground almonds
• Instead of Granulated sugar: Coconut sugar, Cane sugar
• Instead of Vanilla sugar: Vanilla extract
• Instead of Rum: Almond essence, Orange blossom water
• Instead of Strawberry jam: Raspberry jam, Red fruit compote
• Instead of Star‑shaped cookie cutter: Hand‑cut knife

Equipment Needed

• Mixing bowl
• Rolling pin
• Star cookie cutter
• Baking sheet
• Parchment paper
• Oven
• Silicone spatula (optional)
• Sharp knife
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Dough rest in the refrigerator (30 min)
• Properly seal the shortbread edges to prevent jam leakage
• Bake at 180 °C until golden coloration

Chef Tips from the Video

• Use very cold butter and cut it into small cubes for a flakier shortbread.
• Lightly dust with powdered sugar after baking for an elegant finish.
• Serve the shortbread slightly warm with a scoop of vanilla ice cream for a temperature contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each portion in plastic film then place in a freezer bag; keep up to 1 month.

Room temperature: At room temperature, the shortbread keeps for 1 day, protected from humidity.

Make-Ahead Tips

• Prepare the shortbread dough the day before and keep it refrigerated.
• Frangipane can be made 24 h ahead and kept chilled.
• Assemble the shortbread and freeze before baking; bake directly from frozen adding 5 minutes to the baking time.