We just lightly dusted them with an emulsified powdered sugar, which you can find on line. That allows them to be frozen without the powdered sugar melting and becoming watery when thawed, boxed or held under a cover. You definitely don't want to ice or frost them in any way. The balance of the flavors will be destroyed.
We simply dusted them with an emulsified powdered sugar. The powdered sugar can be found on line. It can be frozen, boxed or held under a cover without the powdered sugar becoming wet or melting. We used these in our petit four box that was frozen. You definitely don't want to ice or frost them as the balance of the flavors will be lost.
If you google "non melting powdered sugar" there are several places you can look at and compare prices. Lay terminology does not always match commercial terminology. Hope this helps.
Hi!
These look great and I have most of the ingredients to make them. I will pick up the rest and try them soon.
Is there any reason you used foil to line the pan instead of parchment? Maybe for ease of lifting out to cut them?
Hi M.J. The reason for foil is the jam sticks like crazy to the pan, even with spraying. The foil allows you to get them out of the pan easily and then ease the foil off. I am adding a note to chill the pastry after it has cooled to release them easier. Good question.
What's not to love about Shortbread...then to top it with Raspberries, almonds and amaretto...that can only make a good thing better.
I can't wait to make these.
This recipe is interesting, simple and looks delicious. I loved the way you made the pastry! No refrigeration, no rolling, no transferring to pie pan- as simple as it can get. I am surely going to give it a try. Can i use Unblanched almonds instead?
J says
Love the sound of these!
Any thoughts on what one could do to "dress up" the top to make them pop when packaged?
hfletcher says
We just lightly dusted them with an emulsified powdered sugar, which you can find on line. That allows them to be frozen without the powdered sugar melting and becoming watery when thawed, boxed or held under a cover. You definitely don't want to ice or frost them in any way. The balance of the flavors will be destroyed.
hfletcher says
We simply dusted them with an emulsified powdered sugar. The powdered sugar can be found on line. It can be frozen, boxed or held under a cover without the powdered sugar becoming wet or melting. We used these in our petit four box that was frozen. You definitely don't want to ice or frost them as the balance of the flavors will be lost.
J says
Perfect! I'll look for that - thank you!
Maro Dimmer says
Can you give us a vendor reference for emulsified powdered sugar please. A search on google was unproductive.
hfletcher says
If you google "non melting powdered sugar" there are several places you can look at and compare prices. Lay terminology does not always match commercial terminology. Hope this helps.
Rockyrd says
Hi!
These look great and I have most of the ingredients to make them. I will pick up the rest and try them soon.
Is there any reason you used foil to line the pan instead of parchment? Maybe for ease of lifting out to cut them?
hfletcher says
Hi M.J. The reason for foil is the jam sticks like crazy to the pan, even with spraying. The foil allows you to get them out of the pan easily and then ease the foil off. I am adding a note to chill the pastry after it has cooled to release them easier. Good question.
eileen says
some of my favorite flavors; a must try!
hfletcher says
Hi Eileen - I hope you do. They are different from the regular pan type of pastry.
Nikki says
What's not to love about Shortbread...then to top it with Raspberries, almonds and amaretto...that can only make a good thing better.
I can't wait to make these.
hfletcher says
Hi Nikki - And easy!! The perfect recipe.
Manisha says
Hi Helen
This recipe is interesting, simple and looks delicious. I loved the way you made the pastry! No refrigeration, no rolling, no transferring to pie pan- as simple as it can get. I am surely going to give it a try. Can i use Unblanched almonds instead?
Love