Blueberry Maple Shortbread Cups (Gale Gand) |
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Prep Time: 90 Minutes Cook Time: 15 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups powdered sugar |
2 cups flour |
3/4 cup cornstarch |
1/2 cup almond flour |
14 ounces butter |
3/4 teaspoon almond extract |
1/2 cup maple syrup |
fresh blueberries |
Directions:
1. Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together. Roll into a log, cut into small pieces and roll into balls. Chill for a 1/2 hour. Spray small deep tart molds with oil and place 1 ball in the center of each mold. Bake in a preheated 375 degree oven for about 15 minutes until light golden brown. Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough. Make the indentation big enough to hold a blueberry. Let cool and carefully remove from molds. In a small saucepan bring the maple syrup to a boil. Turn off the heat and add the blueberries stirring gently to lightly cook them. Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar.
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