Spicy Raspberry Crumble
DirectionsHeat the oven to 375F.
Grease a 9-inch square pan with butter or cooking spray.
I like to use a square of baking paper on the bottom (eliminates the need for extra fat/oils).
In a mixing bowl, beat the butter and sugar until they're well blended.
Add the flour and salt and beat just until the dough forms clumps.
Lightly flour your hands, then place the dough on a piece of waxed paper and squeeze it into a ball (the warmth of your hands will soften the dough enough to hold it together).
Divide the dough into 3 parts.
Crumble one part into a bowl and set it aside.
Press the remaining 2 thirds evenly into the greased pan using the back of a spoon to smooth the surface.
Bake ion the center oven rack until the edges are lightly golden, about 10 minutes or so.
Congrads you now have your crumbly foundation to build on:).
Set the pan on a wire rack.
While the shortbread cools, in a saucepan combine 1/2 of the cardamon and mashed berries.
Heat them until they reach a full rolling boil.
approximately 2 minute.
Now Bring that to a boil, stirring constantly.
Boil for 2 - 3 minute Remove the jam from heat.
Beat with electric mixer for 4 minutes.
Spread the spicy raspberry jam on the cooled shortbread (it's okay if it's still warm),.
In a food processor add the reserved dough, cardamon, oats, almond flour, and pulse a few times you want you mixture to look and be crumbly.
Next mix in almond slivers by hand.
Spread this evenly over the jam.
Bake for about 24 minutes, then return the pan to the wire rack.
While the shortbread is still slightly warm, cut it into desire serving (usually can make 16 square).
Once they have cooled completely (they are very fragile while warm), lift them from the pan with a spatula.