Ingredients

  • Almonds cookie
  • 90 ml (6 tablespoons) of melted butter
  • 30 gr (1 oz) of almonds powder
  • 115 gr (4 oz) of flour
  • 1 ml (1/4 teaspoon) of salt
  • 65 ml (1/4 cup) of sugar
  • Blueberries preparation
  • 1 L (4 cups) of blueberries (fresh or frozen)
  • 250 ml (1 cup) of sugar
  • 60 ml (4 tablespoons) of melted butter
  • 1 pinch of salt
  • 4 eggs
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Preparation

  • Almonds cookie
  • In a bowl, mix butter, sugar, flour, almond powder and salt.
  • Work the paste with your hands to make the preparation sandy.
  • Pour the mix down an anti adhesive square mold and flatten to homogenize the preparation.
  • Set in the oven at 315 °F (160 °C), or till the almonds cookie gets golden (for about 15 minutes).
  • Blueberries preparation
  • Set the blueberries in the mixer and pour its juice in a casserole with the whisked eggs, sugar and a pinch of salt.
  • Cook at low heat while continuously mix it all. When the preparation gets cool, gradually add butter and continue to stir.
  • wait for the butter to be well incorporated and for the preparation to be thicker to remove from fire. Never boil the preparation.
  • Let cool down for a moments and pour the preparation over all the shortbread surfaces.
  • Set in the oven for 25 to 30 minutes aproximatively. let cool down and refrigerate till it gets completly cold. Slice into squares then serves.

Chef's notes

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