Tuesday, April 7, 2009

GLUTEN-FREE HUNGARIAN SHORTBREAD

I posted on this delicious Hungarian Shortbread last summer but it was a glutenous version. Since then I have been reading a great blog, Hey, That Tastes Good, by the very brilliant Jill Elise! I can't say enough about her gluten free creations! She really knows what she is doing when it comes to creating gluten-free renditions of old time favorites! You must check her blog out at www.heythattastesgood.com/. I discovered her blog while doing some research for a trip to Budapest and landed on her blog. I was grateful for her advice on eating gluten-free in Budapest and when I came home I searched her sight for hungarian recipes and stumbled upon her recipe for Apricot Shortbread Bars. We share something in common, a love for apricot! I took the recipe and combined it with a recipe from Dorie Greenspan and recreated my favorite desert. You can use raspberry jam, or apricot for the filling. I have done both and they are equally delicious! To see the gluten version of this recipe check out the archives!

Thanks again to Jill Elise for this great creation!

3/4 cup cornstarch
3/4 cup sugar
1 cup rice flour
1/2 cup almond flour 
1/4 teaspoon salt
1/ teaspoon baking powder
1/2 teaspoon zanthum gum
2 egg yolks
2 sticks butter, room temp
3/4 cup jam of your choice

If you use apricot jam consider adding a teaspoon of almond extract to the batter and 4 teaspoons of orange liquor or orange juice to the jam.

Sift dry ingredients together.
Cream butter in a large bowl until light and fluffy, about 2 minutes. Add egg yolk and sugar and continue to cream another 4 minutes. With mixer on low, add the dry ingredients slowly until dough begins to come together, about a minute. Turn dough onto a lightly floured surface, bring it together with your hands and form two balls or logs. Wrap in plastic wrap and freeze for at least an hour, and up to three hours.  Preheat oven to 350. Grease a 10 inch springform pan with butter. Grate one of the balls/logs of dough, using the large holes of a box grater directly into the prepared pan, even out the dough and pat lightly. Spread the jam evenly over the dough, leaving a one inch boarder. Grate the remaining dough over the jam layer, spread out evenly and pat lightly. Bake until golden brown about 40 minutes or so. Cool completely before removing from the pan.

3 comments:

Aimee said...

Hi, this recipe looks great, but how much butter does it call for?

Thank you!

sweetpea said...

Great catch Aimee! Two sticks. I will try to make a correction.

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