RASPBERRY SKILLET SHORTBREAD

Raspberry Skillet Shortbread image

Categories Fruit

Number Of Ingredients 10

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1 1/2 cups granulated sugar
1 1/2 sticks non-salted butter, melted
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 cup raspberries, fresh
1 tablespoon orange zest, fresh or dried
1/2 cup sliced almonds, with skins
1 tablespoon turbinado or raw sugar

Steps:

preheat the over to 350. Line the pan with parchment paper.
in a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the four and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
Pour the batter into the skillet. Top with sliced almonds and sprinkled raw sugar.
Bake until slightly brown on top, about 35 minutes. Note, in my pan, it takes at least an additional 35 minutes, because the batter is too deep.