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Blueberries
Almonds and blueberries squares
Author:
Les Cultures de chez nous
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Preparation
20
Baking
45
Portions
9
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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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Almonds and blueberries squares
From
Sep 22
to
Jan 01
Preparation
Almonds cookie
In a bowl, mix butter, sugar, flour, almond powder and salt.
Work the dough 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 golden (for about 15 minutes).
Blueberries preparation
Set the blueberries in the mixer and pour its juice in a casserole with whisked eggs, sugar and a pinch of salt.
Cook at low heat while continuously mix it all. When the preparation cool down, gradually add butter and continue to stir.
Wait for the butter to be well incorporated and for the preparation to thicker to remove from the stove. Never boil the preparation.
Cool down for a moments and pour the preparation over all the shortbread surfaces.
Set in the oven for 25 to 30 minutes aproximatively. Cool down and refrigerate till it gets completly cold. Slice into squares then serve.
Chef's notes
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