Almond Shortbread Berry Tort
Almond Shortbread Berry Tort
Yield: 4-6 servings
Prep: 5 min
Cook: 30 min
Ready: 35 min
Ingredients
1 1/4 cup almond meal
1/4 cup arrowroot
1/4 tsp powdered stevia
3/4 stick of softened butter
2 egg whites
large pinch of salt
2 kiwis, sliced
20-25 black cherries
5-6 strawberries
1/2 jar strawberry jam
Instructions
Process almond meal, arrowroot and sweetener in food processor to a finer consistency and place in a bowl. Using your hands, take the butter and mix well with the almond meal mixture. Mix in salt and egg whites. The dough should be wet.
On a parchment lined baking pan, form the dough into one large cookie and bake in 325 degree oven for 20 mins or until golden brown. Remove from oven and set aside to cool.
While cookie is cooling, prepare the glaze by heating up the strawberry jam in a small sauce pan. To assemble, top the cooled cookie with the fruit, starting with the strawberries in the center, then a ring of cherries and finally a ring of kiwi slices. Top with the glaze and serve.
