Brown Sugar Cinnamon Pop Tart Shortbread
Shortbread: Preheat the oven to 325F and coat a square 8×8 dish with nonstick spray and line all 4 sides with parchment paper, allowing it to hang over the
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Cooking tools:
- Stand mixer
- Hand mixer
- Oven
- Square 8x8 baking dish
- Parchment paper
- Nonstick spray
- Mixing bowl
- Spatula
- Offset spatula
- Spoon
- Chef's knife
- Whisk
- Measuring cup
- Measuring spoon
- Refrigerator
- Cutting board
- Pen
Ingredients
- SHORTBREAD:
- 1 1/2 cups (195g) all purpose flour
- 1 cup (100g) almond flour
- 1/2 tsp kosher salt
- 1 cup (220g) unsalted butter, room temp
- 1 1/2 cups (170g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract or vanilla bean paste
- BROWN SUGAR CINNAMON FILLING:
- 1 cup (205g) light brown sugar, packed
- 1 tbsp cinnamon
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter, melted
- 1 tbsp pure maple syrup
- CINNAMON MAPLE FROSTING:
- 3/4 cup (75g) powdered sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter, melted and cooled
- 1-2 tbsp milk, room temp
- Flaky sea salt, for sprinkling (optional)
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