Ingredients for Raspberry Walnut Shortbread
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- Raspberry Jam
- 2 large eggs
- 1/2 cup packed light brown sugar
- Vanilla Extract
- 1/2 teaspoon baking soda
- 1 cup chopped walnuts
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How to Make Raspberry Walnut Shortbread
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together 1 1/4 cups flour and 1 cup granulated sugar.
- Cut in 1 cup (2 sticks) chilled, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumbly mixture evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool slightly on a wire rack.
- Spread 1 cup of raspberry jam evenly over the warm shortbread crust.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup packed light brown sugar, and 1 teaspoon vanilla extract.
- In a small bowl, combine 1/2 teaspoon baking soda and the remaining 1 cup flour. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in 1 cup chopped walnuts.
- Spoon the walnut mixture evenly over the raspberry jam layer.
- Bake for 17-20 minutes, or until the topping is golden brown and set.
- Let cool completely on a wire rack before cutting into squares. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
72g
Fat
21g
Carbs
9g
