A little invention! I mean, shortbread is very buttery and easy to make, so why not add a bunch of rum raisins, candied citrus, spice, and almonds??? This is sensational, the tender shortbread holds fruit and carries the flavor so well! I have a hard time stopping when I eat these little beauties. The recipe is here, and pictures of the process are below.
I added the stollen additions I add to my stollen bread to the original basic shortbread recipe I found on King Arthur: https://www.kingarthurbaking.com/recipes/shortbread-recipe
Ingredients:
65 g raisins (1/3 cup)
About 80-100 g dark or spiced rum (~1/2 to 2/3 cup)
140 g all purpose flour (1 cup)
10 g almond flour (1 Tbsp.)
1/16 tsp. cinnamon
1/16 tsp. nutmeg
1/16 tsp. cardamom
1/16 tsp. cloves
1/2 tsp. lemon zest (1 g)
113 g salted butter, at room temperature (1/2 cup)
62 g powdered sugar (1/2 cup)
1/2 tsp. vanilla extract or paste
20 g candied orange peel (2 Tbsp.)
13 g candied lemon peel (1.5 Tbsp.)
10 g slivered almonds (1.5 Tbsp.)
Powdered sugar for dusting (optional)
Directions:
Soak raisins in rum for 4-8 hours before beginning the recipe. Drain before adding to the shortbread.
Preheat the oven to 300F.
Grease or line a 8x8" square pan with parchment paper.
Combine the flour, almond flour, cinnamon, nutmeg, cardamom, cloves, and lemon zest. Set aside.
In a mixer or with a hand mixer, beat together the butter, powdered sugar, and vanilla extract for 2-3 minutes, or smooth.
Add in the candied peel, drained raisins, and slivered almonds, along with the flour mixture. Gently mix, just until combined and no dry flour remains.
Press into the prepared pan and lightly prick with a fork all over.
Bake until the sides are a nice golden brown and the top is light golden brown all over. This takes 35-45 minutes.
After baking, remove onto a cutting board while still hot/warm, and cut into pieces.
Let cool and dust with powdered sugar, if desired.
Will keep at room temperature in an airtight container up to 1 week.
The ingredients I used.
After soaking the raisins in rum.
Drain. You can save the rum for cocktails!
Line (or grease) the pan.
Add the flour, almond flour, zest, and spices to a bowl.
And mix together and set aside.
Then in a separate bowl, add the butter, vanilla, and powdered sugar.
And beat until smooth.
Add the dry mixture and the fruits and almonds.
And combine.
Add to the prepared pan.
press in evenly.
Dock/prick with a fork. Then bake!
After baking, mine took about 45 minutes.
Remove while still hot.
And cut!
Then let the shortbread cool, dust with powdered sugar if you like, and enjoy!!!