Shortbread Duo

Name: Shortbread Duo
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 50
Ingredients: 750 g Flour; 250 g Sugar; Two pck. Vanilla sugar; 500 g cold butter; some Butter; 100 g Almond kernels (with skin); 100 g unsalted macadamia nuts; 275 g Strawberry jam; 275 g Apricot Jam; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

From the tender dough we conjure up two different biscuits - one topped with apricot jam and almonds, the other with strawberry jam and macadamias

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 50

750 g Flour
250 g Sugar
Two pck. Vanilla sugar
500 g cold butter
some Butter
100 g Almond kernels (with skin)
100 g unsalted macadamia nuts
275 g Strawberry jam
275 g Apricot Jam
7-10 Tbsp Cling film

Directions

1
For the dough, put 750 g flour, sugar, vanilla sugar and 500 g butter in pieces in a large mixing bowl. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.
2
In the meantime, chop the almonds and macadamias separately. Stir the jams separately until smooth.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease a baking tray. Roll out the dough evenly on it. Spread one half of the dough with apricot jam, the other with strawberry jam. Sprinkle apricot side with almonds, strawberry half with macadamia nuts. Bake in a hot oven on the lowest shelf for 30-40 minutes. Remove from the oven.
4
Let the shortbread cool down on a cake rack for about 40 minutes. Cut into 50-60 squares and/or strips with a sharp knife. Let cool off.