Shortbread cookies with nectarines
4 servings
40 minutes
Nectarine shortbread cookies are an exquisite combination of crispy dough and juicy fruits, enveloped in the aroma of sweetness and a hint of tartness. This dessert originates from Russian culinary traditions, where simplicity of preparation and the natural taste of ingredients are valued. The shortbread dough, tender and crumbly thanks to butter, forms the perfect base for nectarines soaked in lemon juice and sugar. The golden crust, slightly caramelized during baking, adds a special charm to this treat. It is perfect for morning tea or cozy evenings. Serve warm, complemented with delicate cream or a scoop of vanilla ice cream to enhance its fruity flavor and delightful texture.
1
Preheat the oven to 200 degrees.
2
Remove the pits from the nectarines and cut them into small cubes. Transfer to a bowl. Add lemon juice and 2 teaspoons of sugar. Mix and let sit for 15 minutes.
- Nectarines: 4 pieces
- Lemon juice: 1 tablespoon
- Sugar: 0.3 glass
3
In another bowl, mix flour, baking powder, salt, and the remaining sugar. Then add diced butter and mix until crumbly using your hands or a blender. Next, add the nectarines and mix well.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 tablespoon
- Coarse salt: 0.5 teaspoon
- Sugar: 0.3 glass
- Butter: 6 tablespoons
- Nectarines: 4 pieces
4
Place the dough on a floured surface and roll it into a 22 cm diameter circle. Cut out 8 equal circles of 6 cm in diameter from the circle and transfer them to a parchment-lined baking sheet.
5
Spread cream on top of the cookies and sprinkle with powdered sugar.
- Double cream 40% fat: 1 glass
- Caster sugar: to taste
6
Bake for 20-25 minutes until cooked and golden brown. Cool down.
