How sweet it is ... Give them your heart with each bite of shortbread and cream.Lovingly crafted biscuit hearts filled with fresh succulent berries: now thats amore!
The ingredient of Hazelnut Shortbread Hearts With Raspberries And Frangelico Mascarpone
- 60g butter at room temperature
- 2 tablespoons icing sugar mixture
- 50g 1 3 cup plain flour
- 2 tablespoons hazelnut meal
- 80g 1 3 cup mascarpone
- 1 tablespoon frangelico liqueur
- 1 tablespoon icing sugar mixture extra
- 1 x 120g punnet fresh raspberries see note
The Instruction of hazelnut shortbread hearts with raspberries and frangelico mascarpone
- line a baking tray with non stick baking paper use an electric beater to beat the butter and sugar until pale and creamy fold in the flour and hazelnut meal transfer to a clean work surface and knead until smooth shape dough into a disc wrap in plastic wrap and place in fridge for 1 hour or until firm
- roll out the pastry between 2 sheets of non stick baking paper until 4mm thick use a 7cm heart shaped pastry cutter to cut 4 hearts from the pastry place on the lined tray cover with plastic wrap and place in the fridge for 10 minutes to chill
- preheat oven to 180u00b0c bake the shortbread for 12 minutes or until pale golden set aside on the tray to cool
- combine the mascarpone half the frangelico and half the extra icing sugar in a small bowl combine the raspberries remaining frangelico and remaining icing sugar in another small bowl
- place 1 shortbread heart on each serving plate top with the mascarpone mixture and the raspberry mixture top with the remaining shortbread hearts dust with icing sugar to serve
Nutritions of Hazelnut Shortbread Hearts With Raspberries And Frangelico Mascarpone
calories: 614 23 caloriescalories: 46 grams fat
calories: 25 grams saturated fat
calories: 39 grams carbohydrates
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calories: 6 5 grams protein
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