Jewel Collection II (Strawberries)
Chaden, Tina
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Shortbread Cookies with Amaretto Cream
Filling and Strawberries
The Best of Gourmet, Vol. 2
from the Editors of Gourmet, 1987, Condé Nast Books, Random House

1/3 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon superfine sugar
3 tablespoons cold unsalted butter, cut into bits

For the sauce
1/2 cup sliced strawberries
1 1/2 teaspoons superfine sugar

1/2 cup chopped strawberries
1 1/2 teaspoons Amaretto di Saronno
1/3 cup heavy cream
1 tablespoon confectioners’ sugar
4 teaspoons sour cream
1/4 cup sliced blanched almonds, toasted lightly,
reserving 8 toasted almond slices
4 small strawberries, sliced thin lengthwise

In a bowl combine the flour, the cornstarch, and the sugar, blend in the
butter until the mixture resembles coarse meal, and form the dough into a
ball. Quarter the dough, pat each piece into a 4- by 2 1/2-inch rectangle on
a well-buttered baking sheet, smoothing the tops and sides with a knife,
and bake the shortbread cookies in a preheated 350-degree F. oven for 13
to 15 minutes, or until the edges are golden. Transfer the cookies to a rack and let them cool to room temperature.
Make the sauce while the cookies are baking: In a blender purée the sliced strawberries with the sugar, scraping down the sides.
In a small bowl combine well the chopped strawberries and 1 teaspoon of
the Amaretto. In a chilled bowl beat the heavy cream until it holds soft peaks. Beat in the confectioners’ sugar, the sour cream, and the remaining 1/2 teaspoon Amaretto, beating the mixture until it just holds soft peaks, and transfer the mixture to a pastry bag fitted with a small decorative tip. (Alternatively, the mixture can be spread onto the cookies.)
Arrange one of the cookies on a dessert plate and pipe some of the cream mixture onto it. Spoon half the chopped strawberry mixture carefully over
the cream and sprinkle half the almonds over it. Top the almonds with one
of the remaining cookies and pipe more of the cream mixture decoratively on the cookie. Arrange the sliced strawberries and 4 of the reserved almonds decoratively on the cream mixture and spoon half the sauce around the dessert. Assemble another dessert with the remaining cookies, cream mixture, chopped strawberry mixture, almonds, strawberries, and sauce in the same manner. Serves 2.