White Peach Shortbread

Photo: Jennifer, A Touch of Garlic

Ingredients

1 cup sugar

1 teaspoon baking powder

2 3/4 cups + 2 tablespoons all-purpose flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

1 cup (2 sticks) cold unsalted butter

1 large egg

4 teaspoons water

2 white peaches, pitted and thinly sliced (between ⅛ and ¼- inch thick)

Preparation

First begin by browning your butter. The extra time spent browning the butter is definitely worth it and adds a nutty flavor to the shortbread (my taste-tester even agreed the butter made this recipe complete). To brown butter, melt butter in a small or medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty (this took approximately 30 minutes).

Stir frequently, scraping up any bits from the bottom as you do. As it begins to brown, you will see brown particles at the bottom of the saucepan. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

Preheat the oven to 375 degrees. Spray a 9×13 inch pan with a non-stick spray. In a medium bowl, stir together sugar, baking powder, flour, salt, cinnamon and nutmeg with a whisk. Using a fork or your fingertips, blend the solidified brown butter, egg and water into the flour mixture. It will be crumbly.

Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly to create a crust. Layer the peach slices over crumb base. Scatter remaining crumbs evenly over peaches.

Bake for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.