Description
A delicate, gluten-free shortbread with a nutty almond base and sweet strawberry jam swirls. Perfect for tea time or as a light dessert!
Ingredients
Scale
For the Crust:
- For the shortbread base:
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- 1/2 cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- For the strawberry swirl:
- 1/3 cup strawberry jam (no sugar added)
- 1 tablespoon lemon juice
- For garnish:
- 1/4 cup sliced almonds
- Powdered sugar (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper.
- In a food processor, combine almond flour, coconut sugar, and salt. Pulse to blend.
- Add cold butter cubes and vanilla extract. Pulse until mixture resembles coarse crumbs.
- Press 2/3 of the mixture firmly into the prepared pan to form an even crust.
- In a small bowl, mix strawberry jam with lemon juice. Drop spoonfuls over the crust, then swirl gently with a knife.
- Sprinkle remaining shortbread mixture over the top, then press sliced almonds lightly into the surface.
- Bake for 30-35 minutes until edges are golden. Cool completely in pan before cutting.
- Dust with powdered sugar if desired before serving.
Notes
Store in an airtight container for up to 5 days. For crisper texture, reheat slices briefly in a toaster oven.