Description
Buttery, tender shortbread layered with rich almond marzipan filling and topped with poppy seeds. A delightful treat perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces (227g) almond paste
- ¼ cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter, softened
- 1 tablespoon (15ml) almond extract
- 1 large egg, lightly beaten
- 2 tablespoons poppy seeds
Instructions
- Prepare the Shortbread Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and salt until well combined.
- Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare the Marzipan Filling:
- In a medium bowl, break the almond paste into small pieces.
- Add the heavy cream and softened butter to the almond paste.
- Using an electric mixer or a sturdy spoon, mix until the mixture is smooth and creamy.
- Stir in the almond extract.
- Assemble and Bake the Shortbread:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the chilled shortbread dough from the refrigerator and divide it in half.
- On a lightly floured surface, roll out one half of the dough into a rectangle approximately 9×13 inches. Aim for a thickness of about ¼ inch.
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Spread the marzipan filling evenly over the shortbread dough, leaving a small border around the edges.
- Roll out the remaining half of the dough into a rectangle approximately 9×13 inches.
- Carefully place the second layer of dough over the marzipan filling. Gently press the edges together to seal.
- Brush the top of the shortbread with the lightly beaten egg. Sprinkle evenly with poppy seeds.
- Using a sharp knife or pizza cutter, score the shortbread into desired shapes or bars. Do not cut all the way through the dough; just score the top layer.
- Bake for 25-30 minutes, or until the shortbread is golden brown and the marzipan filling is set.
- Let the shortbread cool completely on the baking sheet before cutting along the scored lines.
Notes
- Almond Flour Variation: For an even more intense almond flavor, you can substitute ¼ cup of the all-purpose flour with almond flour.
- Citrus Zest: Add the zest of one lemon or orange to the shortbread dough for a bright and refreshing flavor.
- Chocolate Drizzle: Once the shortbread has cooled, drizzle it with melted dark or white chocolate for an extra touch of indulgence.
- Storage: Store the shortbread in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked shortbread dough for up to 2 months. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw in the refrigerator overnight before rolling out and baking.
- Nut Allergy Alternative: If you have a nut allergy, you can try substituting the marzipan with a thick fruit preserve or jam. Just make sure it’s not too runny.
- Shortbread is too dry: This could be due to overmixing the dough or using too much flour. Be sure to measure your flour accurately and mix the dough until just combined.
- Shortbread is too crumbly: This could be due to not chilling the dough long enough or using butter that is too cold. Make sure to chill the dough for at least 30 minutes and use softened butter.
- Marzipan is too hard: Make sure the almond paste is fresh and not dried out. You can also add a little more heavy cream to soften it.
- Shortbread is browning too quickly: If the shortbread is browning too quickly, you can tent it with aluminum foil during the last 10 minutes of baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes