Enchanted Berry Compote with Almond-Coconut Shortbread

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. 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. 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. 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. 4

   Slice shortbread into squares and serve with berry compote on top, drizzling with a light dusting of powdered sugar if desired.