Almonds and dates shortbread squares

I love to cook small pastries or treats that can be shared with others. This recipe of almonds and dates shortbread squares was perfect for NYE’s table! I found this recipe on the blog La Popotte Manue I’ve been following her blog for a long time and I love because Manue shares many pastries recipes, inspired by our neighbors across the Channel, or across the Atlantic.

Almonds and dates shortbread squares

Ingredients

For the shortbread

120g of melted butter (preferably salted butter)
65g muscovado sugar
240g whole wheat flour

For the topping

75g of butter
3 tablespoons of agave syrup (less sugary than golden syrup)
75g muscovado sugar
3 tablespoons flour
120g crushed almonds
100g chopped dates (here, Medjoul dates)

For the shortbread

In a salad bowl, mix the butter, sugar and flour until you obtain “crumbs” which will be packed in the mold lined with parchment paper. In order to homogenize the base, use the back of a tablespoon. Pierce the biscuit with a fork, bake at 200°C for 10 minutes. The shortbread should be just golden.

For the topping

Place butter, sugar and agave syrup in a saucepan, melt over low heat, then remove from heat add the flour, mix, incorporate dates and almonds.

Pour the topping on the shortbread out of the oven, spread well with the back of a spoon and bake again for 10 minutes.

Let cool before unmolding and cutting into squares.

To be kept in a hermetic box.

Almonds and dates shortbread squaresAlmonds and dates shortbread squaresAlmonds and dates shortbread squaresAlmonds and dates shortbread squaresAlmonds and dates shortbread squares

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