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Hazelnut shortbread hearts with raspberries and Frangelico mascarpone
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Heart-shaped shortbread cookies filled with juicy berries - a sweet way to show your love with each bite.
Ingredients:
  • 60g butter, at room temperature
  • 24.00 gm icing sugar mixture
  • 50g (1/3 cup) plain flour
  • 16.00 gm hazelnut meal
  • 80g (1/3 cup) mascarpone
  • 20.00 ml Frangelico liqueur
  • 12.00 gm icing sugar mixture, extra
  • 1 x 120g punnet fresh raspberries (see note)
Instructions:
  • Prepare a baking tray with non-stick baking paper. Beat the butter and sugar with an electric beater until pale and creamy. Mix in the flour and hazelnut meal. Knead the dough on a clean surface until smooth, then shape into a disc. Wrap the dough in plastic wrap and refrigerate for 1 hour until firm.
  • Roll out the pastry between two sheets of non-stick baking paper to a 4mm thickness. Cut out 4 hearts using a 7cm heart-shaped pastry cutter. Transfer the hearts to the lined tray, cover with plastic wrap, and chill in the fridge for 10 minutes.
  • Preheat your oven to a toasty 180°C. Bake the shortbread for about 12 minutes or until it shines pale golden. Let it cool on the tray.
  • In a small bowl, mix together the mascarpone, half of the Frangelico, and half of the extra icing sugar. In another small bowl, combine the raspberries, the remaining Frangelico, and the rest of the icing sugar.
  • On individual serving plates, arrange a shortbread heart, spread with mascarpone and raspberry mixtures, top with another shortbread heart, and dust with icing sugar before serving.

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