Last week I got to make some really delicoious shortbread. It was the first time I´ve made shortbread and I wasn´t really sure how it would turn out, if it would be too dry or too crumbly. Anyways my fears were groundless and it tasted really fresh, soft and a little bit sticky because of the caramel almonds. It´s perfect for an afternoon coffee or tea…
- 160g amerna cherries, rinsed and roughly chopped
- 1 tablespoon finely grated orange zest
- 150g honey
- 225g plus 2 tablespoons unsalted butter, room temperature
- 170g lightly toasted sliced almonds
- 1 ¾ teaspoons coarse salt
- ½ teaspoon pure vanilla extract
- 85g confectioners’ sugar
- 270g all-purpose flour
Toss cherries and zest in a medium bowl. Let stand for about 1 hour.
Melt honey and 2 tablespoons butter in a medium saucepan over medium-high heat about 5 minutes. Add almonds, ½ teaspoon salt, and the vanilla. Stir to coat completely. Remove from heat, and let cool out.
Beat remaining 225g butter and the sugar with a mixer on medium speed until fluffy. Add cherries, flour and salt, and mix until dough just comes together. Add honeyed almonds, and mix until just combined.
Form dough into a rectangular log. Refrigerate until firm, at least 1 hour. Preheat oven to 150°C. Bake until cookies are golden, 30 to 35 minutes.