October 4, 2016
The tart cranberry curd pairs refreshingly with walnut shortbread crust. Not fussy to make, Cranberry Squares with Walnut Shortbread Crust sit content in the fridge until showtime. The small red berries bite back, as the creamy walnut shortbread crust melts in your mouth. Cranberries, rumoured to have been served at the first Thanksgiving, still symbolize peace and abundance. Your guests will love this simple unusual dessert. I hope you try them.
This recipe is by Emma Christensen of thekitchn.com. It's expertly written. Take a look at the original post.
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Grams
Ounces
Volume
FOR THE WALNUT SHORTBREAD CRUST
125 grams walnut pieces
125 grams all-purpose flour
60 grams confectioner sugar, tamped lightly down and levelled off
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
113 grams unsalted butter, softened and cut into pieces
FOR THE CRANBERRY CURD
340 grams fresh or frozen cranberries with 1/2 cup water or 1 liquid cup of unsweetened cranberry juice
99 grams white granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons lemon juice from half of one lemon
1/4 teaspoon fine salt
113 grams unsalted butter, softened cut into tablespoon pieces
powdered sugar for dusting
lemon zest for garnish
FOR THE WALNUT SHORTBREAD CRUST
4.5 ounces walnut pieces
4.4 ounces all-purpose flour
2 ounces confectioner sugar, tamped lightly down and levelled off
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
4 ounces unsalted butter, softened and cut into pieces
FOR THE CRANBERRY CURD
12 ounces fresh or frozen cranberries with 1/2 cup water or 1 liquid cup of unsweetened cranberry juice
3.5 ounces white granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons lemon juice from half of one lemon
1/4 teaspoon fine salt
4 ounces unsalted butter, softened cut into tablespoon pieces
powdered sugar for dusting
lemon zest for garnish
1 cup walnut pieces
1 cup all-purpose flour
1/2 cup confectioner sugar, tamped lightly down and levelled off
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
1/2 cup unsalted butter, softened and cut into pieces
3 cups fresh or frozen cranberries with 1/2 cup water or 1 liquid cup of unsweetened cranberry juice
½ cup white granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons lemon juice from half of one lemon
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened cut into tablespoon pieces
powdered sugar for dusting
lemon zest for garnish
My prepared pan.
Shortbread dough holds together perfectly.
Pressing the walnut shortbread into the prepared pan.
Smoothing the walnut shortbread into the pan.
MISE EN PLACE THE CRANBERRY CURD
Start with eggs and sugar for the curd.
Stirring the cranberry curd until it thickens.
Pouring the cooked cranberry curd through a strainer.
Pouring the cranberry curd into the baked walnut shortbread crust.
Dusting powdered sugar onto the cranberry curd.
2 Comments
Liz Berg 2017-01-07
Kimberlie 2017-01-07
FOR THE WALNUT SHORTBREAD CRUST
125 grams walnut pieces
125 grams all-purpose flour
60 grams confectioner sugar, tamped lightly down and levelled off
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
113 grams unsalted butter, softened and cut into pieces
FOR THE CRANBERRY CURD
340 grams fresh or frozen cranberries with 1/2 cup water or 1 liquid cup of unsweetened cranberry juice
99 grams white granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons lemon juice from half of one lemon
1/4 teaspoon fine salt
113 grams unsalted butter, softened cut into tablespoon pieces
powdered sugar for dusting
lemon zest for garnish
My prepared pan.
Shortbread dough holds together perfectly.
Pressing the walnut shortbread into the prepared pan.
Smoothing the walnut shortbread into the pan.
MISE EN PLACE THE CRANBERRY CURD
Start with eggs and sugar for the curd.
Stirring the cranberry curd until it thickens.
Pouring the cooked cranberry curd through a strainer.
Pouring the cranberry curd into the baked walnut shortbread crust.
Dusting powdered sugar onto the cranberry curd.
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Marie 2017-01-07
Kimberlie 2017-01-07