Hello! I’ve missed you. I had so many posts I wanted to get up this month, but it just got away from me. However, we’ve had some fun and exciting things happening in the Limanowski household (fun for us, probably not fun for you). We visited Detroit for the first time together at the beginning of the month, and had a really awesome time. Detroit’s great! Go visit Detroit! Then we both got sick (not fun or exciting). But in the meantime, we were tooling around with some important planning for our next move in October (fun and exciting, but not yet finalized). Finally, Alex successfully defended his dissertation last week. That’s right! He’s Dr. Limanowski now. And then he celebrated his birthday this weekend. Whew.
In celebration of both of these events, I thought I’d try to sneak in one last July post, before I have to start thinking about what the heck I can make for August! As I have mentioned in the past, Alex is not really a cake enthusiast. He never wants a cake for his birthday. He is, though, an almost-every-other-kind-of-sweet enthusiast. I had been tooling around with a post a while back about the Danish favorite hindsbaersnitter, which translates to “raspberry slice.” It is a popular shortbread pastry in Denmark. In fact, it was said to be Hans Christian Andersen’s favorite dessert. When I told Alex about it, he expressed a lot of interest, especially after I compared it to a fancy Pop-Tart. Then, while doing some research, I realized that the Danish hindsbaersnitter may have actually been a copycat of an earlier pastry from Latvia, known as–ready for this–Alexandertorte. An even earlier form has existed in Finland, since at least 1818, called the Aleksanterin leivokset (Alexander cakes). Both Alexander-based desserts were named to commemorate the visit of a Russian Czar: In Finland, Alexander I; in Riga (Latvia’s capital), Alexander III.
So, name-wise this was obviously a perfect choice. It’s not celebrating a Russian Czar, but it is celebrating a newly-minted doctor, and birthday boy. Even better.
2 1/4 – 2 1/2 cups flour, plus more for rolling dough
1/2 tsp salt
1 tsp baking powder
3/4 cup unsalted butter, room temperature
3/4 cup confectioner’s sugar
1 tsp lemon zest
1 tsp vanilla extract
1 cup confectioner’s sugar
2 tbsp heavy cream (For pink frosting (optional): use 1 tbsp raspberry juice, and 1 tbsp heavy cream. For juice, combine 1/4 cup raspberries in a small bowl, heat for 30 seconds in microwave and strain through a fine mesh sieve.)
3/4 cup good-quality raspberry jam
In a medium bowl, sift together 2 1/4 cups flour, salt, and baking soda.
Add butter and sugar to a large bowl and beat until very smooth and almost completely white in color, about five minutes.
Add the lemon zest, vanilla, and egg, and beat until just incorporated.
Add the flour mixture to the sugar mixture in three batches, beating each batch until it’s just incorporated. If the mixture is very sticky, you can add the remaining 1/4 cup of flour.
After you’ve added all the flour, begin pulling the mixture together. Divide in half. It may look a bit dry at first, but should come together. There may be some crumbs and that is OK. Form both portions into a disk.
Wrap the two disks with plastic wrap and refrigerate for at least 1 1/2 hours, or as long as overnight.
Once refrigerated, preheat oven to 350 degrees.
Line two large cookie sheets with parchment paper.
Keeping one disk refrigerated, roll out one disk of dough on a lightly floured surface to about 1/4-inch thick. Cut into a 6 x 10″ rectangle. Place on parchment-lined cookie sheet and bake for about 12 minutes. You don’t even need to have golden edges. The cookie should be a little soft to insure that it’s less crumbly when you cut it.
After you remove it from the oven, allow it to cool on the cookie sheet for 10 minutes, then remove to finish cooling on a cooling rack. Roll out the second disk and repeat the process.
Once the cookies have cooled completely, spread one half of the completely cooled shortbread with raspberry jam.
In a small bowl, combine the confectioner’s sugar and heavy cream (or cream and raspberry juice). Stir until smooth. If mixture is runny, add a little more confectioner’s sugar. If the mixture is too thick, add a little more cream. Sprinkle top with freeze-dried raspberry crumbles, pearl sugar, or sprinkles, optional.
Pour the frosting over the top of the second shortbread cookie and smooth to the edges.
Place the frosted shortbread on top of the jam-covered shortbread. Allow to set for at least 20 minutes before cutting.
Slice into five large pieces, or 10 smaller squares. Enjoy!
This dessert is a little on the sweeter side, that’s for sure. Definitely not for those missing their sweet tooth. However, we had it alongside some hot, black coffee, and it was just perfect.
Happy birthday and congrats to my favorite guy of all time!