Hungarian Shortbread

saveur.com

Jo Jo Hicks

I’m a foodie and love spicy goodness in my dishes.

2 cups flour, plus more as needed

1 tsp. baking powder

1⁄8 tsp. fine salt

1⁄2 lb. unsalted, uncultured butter (like Straus), plus more for pan, at room temperature

1 cup sugar

2 egg yolks

3⁄4 cup raspberry jam

The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in Baking with Julia by Dorie Greenspan (Morrow, 1996).

Directions at saveur.com

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