Austrian Raspberry Shortbread Recipe

Ingredients for Austrian Raspberry Shortbread

• Unsalted Butter
• 2 large egg yolks
• ¾ cup granulated sugar
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Raspberry Jam
• Powdered sugar, for dusting

How to Make Austrian Raspberry Shortbread

1. 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.
2. Beat in 2 large egg yolks until well combined.
3. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. 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)
6. Preheat your oven to 350°F (175°C).
7. Line a 9x13 inch baking pan with parchment paper.
8. Remove one disc of dough from the refrigerator and coarsely grate it over the bottom of the prepared pan, ensuring even coverage.
9. Spread 1 cup of raspberry jam evenly over the grated dough, leaving about ½ inch of space from the edges.
10. Remove the second disc of dough and coarsely grate it over the jam layer.
11. Bake for 30-40 minutes, or until the shortbread is lightly golden brown.
12. Let the shortbread cool completely in the pan before dusting generously with powdered sugar.
13. Cut into squares using a sharp serrated knife and serve.