Shortbread: so simple, so delicious, so….fattening.
Not this time!
I took a very daring move. Avocado is used as a partial-substitute for butter in some baked goods. Usually, these baked goods are stronger flavoured things like banana bread, with some of the butter still being left in the recipe. I decided to go all out–I was already fairly convinced that this gamble was going to be a flop, so why do it half-heartedly?
It worked! The ingredient that pulled off the shortbread crust was the almond extract. I almost thought I was going to have to add more sugar, but the almond extract added plenty of sweetness. The other good news? The vibrant green of the crust does become more dull as it bakes.
The peaches boiled down with a little honey? Well, I never questioned that portion of the recipe.
1/2 c mashed, ripe avocado
1/2 c whole almonds,
3/4 c all-purpose flour
1/8 c sugar
1 tsp almond extract
1 1/2 c frozen peach slices
1/8 c honey
2 tsp cornstarch
Heat oven to 375oF. While the oven is preheating, chop the almonds in a food processor until only small pieces are left. Add the avocado, flour, sugar, and almond extract to the almond in the processor. Blend until well mixed. Press into a greased 9″ pie pan. Bake for 8-10 minutes. If the crust bubbles up, press it back down while still warm.
While the crust is baking, place the peaches and honey and cornstarch in a pot on the stove over medium heat. Continue cooking and occasionally stirring until it is slightly thickened. Pour the filling into the crust, and bake for approximately 10 minutes, or until the filling has thickened and set, and the crust is lightly browned around the edges.
Allow to cool, and enjoy!