Recipe courtesy of Gale Gand

Blueberry Maple Shortbread Cups

  • Total: 1 hr 45 min
  • Prep: 1 hr 30 min
  • Cook: 15 min
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1 1/4 cups powdered sugar

2 cups flour

3/4 cup cornstarch

1/2 cup almond flour

14 ounces butter

3/4 teaspoon almond extract

1/2 cup maple syrup

Fresh blueberries


  1. Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together. Roll into a log, cut into small pieces and roll into balls. Chill for a 1/2 hour. Spray small deep tart molds with oil and place 1 ball in the center of each mold. Bake in a preheated 375 degree oven for about 15 minutes until light golden brown. Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough. Make the indentation big enough to hold a blueberry. Let cool and carefully remove from molds. In a small saucepan bring the maple syrup to a boil. Turn off the heat and add the blueberries stirring gently to lightly cook them. Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar.
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