In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until creamy. Add egg yolks and vanilla, mixing well.
Gradually add the flour mixture until combined.
Divide the dough into two equal portions, shape into disks, wrap in plastic, and freeze for 30–40 minutes.
Grate the dough:
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Grate one half of the dough on a box grater into the pan, spreading it evenly without pressing too hard.
Add jam layer:
Spread the apricot or raspberry jam evenly over the grated dough.
Top with remaining dough:
Grate the second half of the dough over the jam layer. Spread gently to cover the jam.
Bake:
Bake for 35–40 minutes, until lightly golden on top.
Allow to cool completely, then dust with powdered sugar.
Serve:
Cut into squares or bars and enjoy with coffee or tea!
✨ Tips:
Apricot jam is the classic Hungarian choice, but plum or raspberry jam works beautifully.
Freezing the dough makes grating easier and gives the shortbread its signature light texture.
Can be stored in an airtight container for up to 5 days.
Would you like me to also share the Hungarian Linzer cookie version (a smaller round sandwich cookie filled with jam), which is a cousin of this shortbread?
