DRY
2 1/2 cups GF flour
1 tsp baking powder
1 tsp kosher salt
WET
3/4 cup butter room temp (1 1/2 sticks)
1 cup sugar - replacing with 1 1/2 c allulose
2 egg - separate yolks and whites
1 tsp vanilla extract
2 tsp almond extract
2 cups raspberry jam (i usually 1/2 the jam and rest fresh fruit)
2 tsp lemon zest
1 TB lemon juice
1/3 cup sliced almonds
3 TB sugar in the raw for topping
MAKE
Preheat oven 350ºF • prep springform pan with parchment
Combine the dry to sift and set aside.
In a mixer or by hand, beat the butter and sugar for several minutes until light and fluffy.
Next add one egg plus one yolk and continue beating for around 2 minutes.
Add in the vanilla & almond extract as well as the lemon zest stir to combine.
Follow with the dry ingredients by slowly adding them in until the dough comes together.
Remove the dough from the bowl and knead until smooth.
Now split the dough in half and place on half in plastic wrap and chill for 30 minutes in the fridge.
With the other half of the dough use the prepped springform pan (i am using a 9" round) and press the dough evenly across the pan and up and inch or so to give a side crust.
FILLING
Whisk the jam and lemon juice together, if using fresh fruit add then berries in now as well and mix all together.
Now pour the jam onto the shortbread dough and spread out evenly.
Next, remove the dough from the fridge and roll it out into a circle to cover the jam - a great way to roll out the dough is between parchment sheets or plastic wrap.
Make sure that the top dough disk covers the jam and pinch the edges to the bottom crust that is sticking up. seal in the edges and then use the left over egg white to brush the top and sprinkle with the sugar and almond slices.
bake 40 minutes or until the cke is golden and a knife comes out clean.
cool before removing from the springform pan.
1 tsp
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