Hungarian Shortbread

Hungarian Shortbread
Hungarian Shortbread
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).André Baranowski

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).

Hungarian Shortbread
The light, crumbly texture of this shortbread from Dorie Greenspan, owes to a clever technique: freezing the dough and grating it.
Yield: serves 8-10

Ingredients

  • 2 cups flour, plus more as needed
  • 1 tsp. baking powder
  • 18 tsp. fine salt
  • 12 lb. unsalted, uncultured butter (like Straus), plus more for pan, at room temperature
  • 1 cup sugar
  • 2 egg yolks
  • 34 cup raspberry jam

Instructions

  1. Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.
  2. Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.
  3. Arrange an oven rack in center of oven; heat to 350°. Grease a 10" springform pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Gently pat grated dough to even it out. Spread jam evenly over dough, leaving about a 1⁄2" border around edges. Grate remaining dough over jam layer; pat gently until surface is even. Bake until light golden brown, about 25–30 minutes. Let cool completely in pan, on a rack, before cutting into wedges