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  • Briony May

Raspberry, Pistachio and Amaretto Millionaire's Shortbread

Updated: Aug 26, 2018


My lovely husband asked me to make him something to take into his office when he told them that I was on Bake Off so I wanted to come up with something special for him. This is my take on a millionaire's shortbread with added raspberries and amaretto to give it a bit of a twist. There are pistachios in the shortbread and sprinkled on top for some added flavour and texture. They are very yummy and they went down very well! I ran out of dark chocolate so I had to use milk chocolate hence the random pattern on the top of mine. Enjoy!


Ingredients

Shortbread

280g unsalted butter, softened

150g golden caster sugar

2 large egg yolks

2 large hard boiled egg yolks

2 tsp amaretto

370g plain flour

50g pistachios

½ tsp salt


Raspberry and Amaretto Caramel

120g unsalted butter

150g golden caster sugar

150g soft light brown sugar

½ tsp salt

150ml double cream

5 tbsp amaretto

250g raspberries

1 tsp red food colouring


Chocolate Topping

300g dark chocolate

10g freeze dried raspberries

50g pistachios, roughly chopped


Method

1. Oven on to 180°C. Line baking tray with parchment.


Make shortbread

2. Hard boil two large eggs. Remove yolks and set aside.

3. Butter and sugar in bowl or stand mixer and beat with whisk until light and fluffy.



4. Egg yolks into a mug, add amaretto then push hard boiled egg yolks through sieve into mixture. Mix to combine. Add to butter mixture. Mix to combine.



5. Flour and salt into bowl. Whizz up pistachios in blender. Add to flour. Whisk to combine.



6. Add flour mixture to butter mixture and gently mix to just combined (dough will be very soft). Wrap in cling film and chill for 30 minutes.


Make caramel

7. Raspberries into a pan. Heat for 10 minutes until fruit is broken down. Push through sieve. Set aside.



8. Butter and sugar in pan. Heat gently until sugar had dissolved. Add cream, raspberry sauce, amaretto and salt (and red food colouring if using). Mix to combine. Heat gently until thickened. Set aside.


Back to shortbread

9. Gently press shortbread dough in to baking tray evenly with fingers. Prick surface with fork. Chill for 10 minutes.

10. Bake for 20 minutes or until top just turns golden brown.



Assemble

11. Pour caramel over shortbread. Set aside to cool. Once cool put in fridge to set.



12. Once caramel has set, melt chocolate in bowl in microwave in 30 second blasts until smooth. Pour over caramel. Sprinkle over freeze dried raspberries and pistachios.



13. Leave to set in fridge for a few hours or overnight.

14. Slice using a hot, sharp knife.




Raspberry, Pistachio and Amaretto Millionaire's Shortbread


Ingredients


Shortbread

280g unsalted butter, softened

150g golden caster sugar

2 large egg yolks

2 large hard boiled egg yolks

2 tsp amaretto

370g plain flour

50g pistachios

½ tsp salt


Raspberry and Amaretto Caramel

120g unsalted butter

150g golden caster sugar

150g soft light brown sugar

½ tsp salt

150ml double cream

5 tbsp amaretto

250g raspberries

1 tsp red food colouring


Chocolate Topping

300g dark chocolate

10g freeze dried raspberries

50g pistachios, roughly chopped


Method

1. Oven on to 180°C. Line baking tray with parchment.


Make shortbread

2. Hard boil two large eggs. Remove yolks and set aside.

3. Butter and sugar in bowl or stand mixer and beat with whisk until light and fluffy.

4. Egg yolks into a mug, add amaretto then push hard boiled egg yolks through sieve into mixture. Mix to combine. Add to butter mixture. Mix to combine.

5. Flour and salt into bowl. Whizz up pistachios in blender. Add to flour. Whisk to combine.

6. Add flour mixture to butter mixture and gently mix to just combined (dough will be very soft). Wrap in cling film and chill for 30 minutes.


Make caramel

7. Raspberries into a pan. Heat for 10 minutes until fruit is broken down. Push through sieve. Set aside.

8. Butter and sugar in pan. Heat gently until sugar had dissolved. Add cream, raspberry sauce, amaretto and salt (and red food colouring if using). Mix to combine. Heat gently until thickened. Set aside.


Back to shortbread

9. Gently press shortbread dough in to baking tray evenly with fingers. Prick surface with fork. Chill for 10 minutes.

10. Bake for 20 minutes or until top just turns golden brown.


Assemble

11. Pour caramel over shortbread. Set aside to cool. Once cool put in fridge to set.

12. Once caramel has set, melt chocolate in bowl in microwave in 30 second blasts until smooth. Pour over caramel. Sprinkle over freeze dried raspberries and pistachios.

13. Leave to set in fridge for a few hours or overnight.

14. Slice using a hot, sharp knife.

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