Enchanted Berry Compote with Almond-Coconut Shortbread

Allergens

Nuts (Almond)

Ingredients

• 3 cups mixed berries (strawberries, raspberries, blackberries)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups all
• purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon almond extract

Instructions

1. In a medium saucepan over medium heat, combine berries, sugar, water, lemon zest, vanilla extract, and salt. Cook until the mixture thickens and forms a glossy compote. Remove from heat and let cool.
2. Preheat oven to 350°F (175°C). In a large bowl, mix together flour, almond flour, sugar, and a pinch of salt. Add coconut oil and almond extract. Mix until a dough forms.
3. Press the dough into a parchment lined baking sheet to create shortbread rectangles. Bake for 15 20 minutes or until golden brown. Allow to cool completely.
4. Slice shortbread into squares and serve with berry compote on top, drizzling with a light dusting of powdered sugar if desired.

Chef’s Insight

The contrast between the delicate sweetness of the compote and the crunchiness of the almond-coconut shortbread creates a delightful symphony of textures.

Notes

[Include any additional notes or tips]