Blueberries

Almonds and blueberries squares

Author: Crazy Leeks

Keep screen on

Preparation 20

Baking 45

Portions 9

Freezing No

Ingredients

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).

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.

Preparation

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).

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.