Hazelnut shortbread hearts with raspberries and Frangelico mascarpone desserts recipes
Ingredients
60g butter, at room temperature
2 tablespoons icing sugar mixture
50g (1/3 cup) plain flour
2 tablespoons hazelnut meal
80g (1/3 cup) mascarpone
1 tablespoon Frangelico liqueur
1 tablespoon icing sugar mixture, extra
1 x 120g punnet fresh raspberries (see note)
Hazelnut shortbread hearts with raspberries and Frangelico mascarpone desserts recipes
Method
Step 1
Line a baking tray with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Fold in the flour and hazelnut meal. Transfer to a clean work surface and knead until smooth. Shape dough into a disc. Wrap in plastic wrap and place in fridge for 1 hour or until firm.
Step 2
Roll out the pastry between 2 sheets of non-stick baking paper until 4mm thick. Use a 7cm heart-shaped pastry cutter to cut 4 hearts from the pastry. Place on the lined tray. Cover with plastic wrap and place in the fridge for 10 minutes to chill.
Step 3
Preheat oven to 180°C. Bake the shortbread for 12 minutes or until pale golden. Set aside on the tray to cool.
Step 4
Combine the mascarpone, half the Frangelico and half the extra icing sugar in a small bowl. Combine the raspberries, remaining Frangelico and remaining icing sugar in another small bowl.
Step 5
Place 1 shortbread heart on each serving plate. Top with the mascarpone mixture and the raspberry mixture. Top with the remaining shortbread hearts. Dust with icing sugar to serve.
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