Strawberry-Almond Shortbread Napoleon with Basil and Balsamico

From: Chef Charlie Trotter, Chicago.

Yield: 6 servings.

1 cup butter
1/2 cup plus 2 Tbsp. sugar
1 cup whole toasted almonds, skin on
2 cups flour
pinch of salt
2 Tbsp. sliced almonds, skin on, lightly toasted
2 cups strawberries, cut in wedges
1/4 cup simple syrup (recipe follows)
1 tsp. lime zest
1/2 cup creme fraiche
1 1/4

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish