Blueberry Maple Shortbread Cups – a delicious recipe with powdered sugar, flour, cornstarch, almond flour, butter, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together.
2
Roll into a log, cut into small pieces and roll into balls.
3
Chill for a 1/2 hour.
4
Spray small deep tart molds with oil and place 1 ball in the center of each mold.
5
Bake in a preheated 375 degree oven for about 15 minutes until light golden brown.
6
Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough.
7
Make the indentation big enough to hold a blueberry.
8
Let cool and carefully remove from molds.
9
In a small saucepan bring the maple syrup to a boil.
10
Turn off the heat and add the blueberries stirring gently to lightly cook them.
11
Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar.
1424
kcal
Calories
96
g
Fat
133
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups powdered sugar, 2 cups flour, 3/4 cup cornstarch, 1/2 cup almond flour, and more.
Yes, Blueberry Maple Shortbread Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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