Strawberry-Almond Shortbread Napolean with Basil and Gran Riserva Balsamico
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Rolling pin
- Baking sheet
- Parchment paper
- Plastic wrap
- Cutting board
- Chef's knife
- Saucepan
- Pot
- Stove
- Oven
- Refrigerator
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 cup butter
- 1/2 cup creme fraiche
- 1 cup whole toasted almonds, skin on
- 2 cups flour
- 2 tablespoons sliced almonds, skin on, slightly toasted
- 2 cups strawberries, cut in wedges
- 1/2 cup water
- 1 teaspoon lime zest
- 1 1/2 cups plus 2 tablespoons sugar
- 1 1/4 cups heavy (whipping) cream
- Pulp of 1/2 vanilla bean
- 2 tablespoons Lucini 10 Year Gran Riserva Balsamico
- 1/2 cup plus 2 tablespoons fresh basil leaves
- 1/4 cup fresh spinach leaves
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