Almond Shortbread Cookie with Strawberry Red Beet Compote
The Grinch better have our cookies ready! These Almond Shortbread cookies with Strawberry Red Beet Compote will make your day merrier. Bring these adorable cherry-shaped cookies to life with Suncore Foods® Red Beet Supercolor Powder, and achieve this festive, rich red! Let's take a bite, feel the crunchy shortbread slowly melt in your mouth, and taste the sweet delicious strawberry compote. Happy baking and color your day with deliciousness!
Almond Shortbread Cookie:
180 grams regular flour
50 grams icing sugar
30 grams almond flour
A pinch of Suncore Foods® Rose Salt
100 grams unsalted butter (cold)
1 small egg
Strawberry Red Beet Compote:
60 grams strawberry
2 tbsp sugar
1 tbsp water
1 tsp lemon juice
1/2 tsp cornstarch
1/2 tsp Suncore Foods® Red Beet Supercolor Powder
1. Almond Shortbread Cookie — Place all ingredients in a food processor, pulse until everything is incorporated,do not overmix. Transfer dough to a cling wrap; let in chill for 15-30 mins. Shape the cookies with a mould and cut out the edges with round cookie cutter. Bake them at 175 degrees Celsius preheated oven for 15 mins.
2. Strawberry Red Beet Compote — Place all ingredients in a small saucepan, cook on medium low heat. Press the berries to the Zeus of the pan to release juice. Cook until mixture has thicken. Strain and transfer into piping bag. Pipe directly to cooled cookies. Enjoy!