Austrian Raspberry/Blueberry Shortbread
70 mins (prep 30, cooking 40)
12 ingredients
18 servings
I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today...and no one seemed to complain!!

Categories:  number-of-servings , <-4-hours , time-to-make , for-large-groups , dessert ,
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Serving Size (42.54 g)
Servings 18
Amount per Serving
Calories 182.81 Calories from Fat 82.08
% Daily Value *
Total Fat 9.12g 252.49%
Saturated Fat 5.69g 511.94%
Trans Fat 0.36g %
Cholesterol 23.7mg 142.22%
Sodium 163.07mg 122.31%
Total Carbohydrate 23.91g 143.46%
Dietary Fiber 0.67 g 48.31%
Sugars 11.72 g %
Protein 1.74g 62.76%
Vitamin A 277.09IU% Vitamin C 1.25mg%
Calcium 21.39mg% Iron 0.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh blueberries, fresh, fresh lemon juice, confectioners' sugar