Cherry And Almond Shortbread

1. 1

   Preheat the oven to 325u00b0F. Line a baking pan with parchment paper or butter it lightly.

2. 2

   Place the flours, 1/4 cup sugar and a pinch of salt into the food processor and pulse to combine. Add the butter a little at a time and process until mixture begins to clump together.

3. 3

   Add the egg yolk and almond extract and process again until large clumps form. Turn the mixture out onto a floured board and push together with your fingers to form a smooth ball of dough. Cut in half.

4. 4

   Add the cherries to one half and knead again until they are well incorporated. Roll out the cherry dough to an 8-inch square and set aside. Roll out the other piece of dough to the same size.

5. 5

   Whisk the egg white and brush a little over the cherry layer. Place the plain layer on top and press down gently with your hands and the rolling pin.

6. 6

   Brush the top with more egg white and sprinkle with the almonds. Using a long-bladed knife, cut the dough into 4 strips, then cut each strip into 8 fingers. Press down any pieces of almond that have been dislodged in the cutting process and try to ensure that each piece of shortbread has a few good pieces of almond. Sprinkle with the remaining 1 tsp sugar. Transfer the pieces to the prepared pan.

7. 7

   Bake for 30 mins, rotating the pan after 15 mins. The shortbread should be a pale golden color, not brown. Cool in pan 2 mins. Remove from pan; cool completely on wire rack. Store in airtight tins with waxed paper between the layers of shortbread, or freeze in containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.