Hazelnut shortbread hearts with raspberries & Frangelico mascarpone

Hazelnut shortbread hearts with raspberries & Frangelico mascarpone

How sweet it is ... Give them your heart with each bite of shortbread and cream. Lovingly crafted biscuit hearts filled with fresh succulent berries … now that's amore!

Ingredients of Hazelnut shortbread hearts with raspberries & Frangelico mascarpone

60g butter, at room temperature

2 tbs icing sugar mixture

50g (1/3 cup) plain flour

2 tbs hazelnut meal

80g (1/3 cup) mascarpone

1 tbs Frangelico liqueur

1 tbs icing sugar mixture, extra

1 x 120g punnet fresh raspberries (see note)

Preparation of Hazelnut shortbread hearts with raspberries & Frangelico mascarpone

Line a baking tray with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Fold in the flour and hazelnut meal. Transfer to a clean work surface and knead until smooth. Shape dough into a disc. Wrap in plastic wrap and place in fridge for 1 hour or until firm.

Roll out the pastry between 2 sheets of non-stick baking paper until 4mm thick. Use a 7cm heart-shaped pastry cutter to cut 4 hearts from the pastry. Place on the lined tray. Cover with plastic wrap and place in the fridge for 10 minutes to chill.

Preheat oven to 180°C. Bake the shortbread for 12 minutes or until pale golden. Set aside on the tray to cool.

Combine the mascarpone, half the Frangelico and half the extra icing sugar in a small bowl. Combine the raspberries, remaining Frangelico and remaining icing sugar in another small bowl.

Place 1 shortbread heart on each serving plate. Top with the mascarpone mixture and the raspberry mixture. Top with the

remaining shortbread hearts. Dust with icing sugar to serve.

Notes and Tips for Hazelnut shortbread hearts with raspberries & Frangelico mascarpone

Storage tip: To avoid the shortbread breaking if making them ahead, store them between pieces of non-stick baking paper.

If fresh raspberries are unavailable, use thawed frozen raspberries.

Make it ahead:

Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container. Continue to the end of step 4 up to 6 hours ahead. Cover the bowls with plastic wrap and store in the fridge. Continue from step 5 just before serving.

Source: Taste.com.au