Hungarian Shortbread |

Hungarian Shortbread

Tender layers of shortbread sandwich a tart layer of tangerine preserves to create a unique, yet deliciously familiar, dessert that everyone will love. Note that this recipe is for a 9x12" pan. The photos in this post featured a half recipe in a 7x7" square cake ring.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Freezing time 30 minutes
Total Time 55 minutes
Servings 9 servings
Calories 295kcal
Author Karen Gibson


  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 pound unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large egg yolks
  • 1/2 teaspoon almond extract
  • 2 cups of your favorite jam or preserves (I used tangerine)
  • confectioners' sugar for dusting


  • In a medium bowl, whisk together the flour, baking powder, salt, set aside.
  • Add the butter to the bowl of a stand mixer fitted with the paddle blade (or, better, a scraper blade) and beat on medium speed until pale and fluffy (5 to 8 minutes). Add the sugar and mix until dissolved. Add the egg yolks and almond extract, and continue beating until completely incorporated.
  • Reduce speed to low and slowly add the dry ingredients. Mix only until incorporated (do not over mix).
  • Turn the dough out on you cutting board, gather up into a mass, and then cut the dough in half. Form each half into a ball*, and wrap each in plastic wrap. Freeze the dough for at least 30 minutes, until firm.
  • Preheat oven to 350°F with rack in the center position.
  • Remove one ball of dough from the freezer and grate the dough using a box grater into a 9" x 12" baking pan (use the large hole side).
  • Gently pat the dough shreds to even it out in the pan, pushing the shreds into the corners. Spread the jam or preserves over the top. If the jam is hard to spread, heat briefly in the microwave and stir well. You might not need all two cups: use your judgment.
  • Grate the second ball of dough over the jam, and pat to even out the surface.
  • Bake for 40 minutes, until the shortbread is golden. Remove from oven, and immediately dust with confectioner's sugar through a sifter or small sieve. Allow the shortbread to cool in the pan, set on a rack. Cut into squares or triangles, and serve. Store, covered, at room temperature.


* The original directions call for forming a ball, but I find it easier to grate - and grip while grating - if the dough is formed into a thick log instead. Also, a food processor with a grating disk does a great job here. Form the dough into 4 logs that are skinnier than the chute for your food processor. Wrap each with cling wrap and place in the freezer for no more than an hour. You don't want the logs to freeze solid; they might damage your food processor.


Calories: 295kcal