Ingredients for Austrian Raspberry Shortbread
- 1 cup (2 sticks) softened unsalted butter
- 2 large egg yolks
- ¾ cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup raspberry jam
- generously with powdered sugar
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How to Make Austrian Raspberry Shortbread
- Cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar in a large bowl using an electric mixer until light and fluffy.
- Beat in 2 large egg yolks until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half. Shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight. (Freezing is not necessary)
- Preheat your oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper.
- Remove one disc of dough from the refrigerator and coarsely grate it over the bottom of the prepared pan, ensuring even coverage.
- Spread 1 cup of raspberry jam evenly over the grated dough, leaving about ½ inch of space from the edges.
- Remove the second disc of dough and coarsely grate it over the jam layer.
- Bake for 30-40 minutes, or until the shortbread is lightly golden brown.
- Let the shortbread cool completely in the pan before dusting generously with powdered sugar.
- Cut into squares using a sharp serrated knife and serve.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
146g
Fat
74g
Carbs
21g
