Rooted in the tradition of classic shortbread, this recipe takes a familiar favorite and infuses it with a trio of distinctive flavors: the sweetness of pear, the warm spice of cardamom, and the earthy touch of rosemary. The elimination of sugar in favor of monk fruit sweetener not only caters to those monitoring their sugar intake but also introduces a modern twist to the recipe. This dessert is not just a feast for the palate but also a visual delight, with each component thoughtfully chosen to blend aesthetics and taste in every bite. The use of fresh, aromatic rosemary and the subtle undercurrent of cardamom evoke a sensory experience that transports you to a serene, sunlit garden, making these shortbread rounds a special treat that stands out for its creativity and flavor harmony.
Ingredients
Serving Size
- Makes 24 rounds
Grocery Items Needed
- 2 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1 tablespoon finely chopped fresh rosemary
- 3/4 cup unsalted butter, room temperature
- 1/2 cup monk fruit sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pear, thinly sliced for topping
- Extra rosemary sprigs, for garnish
Preparation
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ground cardamom, and chopped rosemary.
- In a large bowl, beat the butter, monk fruit sweetener, vanilla extract, and salt until light and fluffy, about 3-4 minutes.
- Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
- Turn the dough onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out rounds and place them on the prepared baking sheet.
- Gently press a thin slice of pear onto the top of each round and sprinkle with a little extra monk fruit sweetener if desired.
- Bake for 20-25 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Garnish each round with a small sprig of rosemary before serving.
Expert Tips
- For a more pronounced cardamom flavor, crush whole cardamom pods and grind the seeds yourself. The fresher the spice, the more aromatic your shortbread will be.
- Ensure the butter is at room temperature for easier mixing and a smoother dough.
- Be gentle when pressing the pear slices onto the dough to avoid deforming the rounds.
Serving Suggestions
Serve these Pear Cardamom Rosemary Shortbread Rounds as an elegant dessert at your next dinner party or enjoy them as a sophisticated afternoon treat with a cup of herbal tea or a light, crisp white wine. The combination of flavors makes these shortbread rounds versatile for various occasions, from casual gatherings to more formal celebrations.
Nutrition Facts per Serving
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g (Monk Fruit Sweetener included)
- Protein: 2g
- Sugar: 0g (Natural sugars from pear only)
- Allergens: Wheat, Dairy
We hope you enjoy making and tasting these Pear Cardamom Rosemary Shortbread Rounds. Feel encouraged to share this recipe with friends and family, and don’t hesitate to get creative by adding your twist to make it uniquely yours. Whether you decide to experiment with different types of fruit or add a new spice to the mix, cooking is about exploring new flavors and techniques. Enjoy the process and the delicious outcomes!
