Ingredients for Cinnamon Almond Shortbread Pear
- 125g unsalted butter, softened
- 75g caster sugar
- 1 teaspoon vanilla extract
- 250g plain flour
- 1 teaspoon ground cinnamon
- 50g almond meal
- whole cloves, for decoration
- icing sugar, for dusting
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How to Make Cinnamon Almond Shortbread Pear
- Preheat oven to 150°C (300°F). Line two baking trays with parchment paper and place them in the oven to preheat.
- In a large bowl, whisk together 250g plain flour, 1 teaspoon ground cinnamon, and 50g almond flour. Mix well and set aside.
- In a separate bowl, cream together 125g softened unsalted butter, 75g caster sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Do not overmix.
- Roll the dough into small plum-sized balls (approximately 3cm in diameter).
- Shape each ball into a pear shape, gently tapering one end to a point.
- Press a whole clove into the pointed end of each pear to create the stem.
- Arrange the pears on the preheated baking trays, leaving some space between each one.
- Bake for 12-15 minutes, or until the edges are pale golden brown.
- Remove from oven and let the pears cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, dust lightly with icing sugar.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
32g
Carbs
5g