Macanese Almond & Strawberry Shortbread Serradura

This Portuguese-style dessert is the best way to get a taste of Macao

When you visit Macao, you'll instantly learn how the flavors of China, Portugal, Mozambique, India and Malaysia combine to create a one-of-a-kind cuisine. Macao has been recognized by UNESCO for its gastronomic innovation and strong cultural history, and there are 19 Michelin-starred restaurants (in addition to 12 Michelin-rated street food vendors). 

That's reason alone to make this your next must-see travel destination, but until you can book a trip, recreate the magic at home with this crowd-pleasing Portuguese-style dessert. Serradura is also called "sawdust pudding," referring to the layers of crumbled cookies that alternate with layers of sweetened whipped cream.

Recipe adapted from Macao Tourism

Macanese Almond & Strawberry Shortbread Serradura
5 from 54 ratings
Learn how to make almond and strawberry shortbread serradura, a Portuguese-style dessert that's popular in Macao—a leading culinary destination.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
4
to 6 servings
Total time: 30 minutes
Ingredients
  • 1 cup strawberries, sliced
  • ½ cup granulated sugar, divided
  • 1 cup all-purpose flour
  • ¾ cup raw almond flour, toasted
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup light brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ cup sweetened condensed milk
  • 1 cup heavy cream
Directions
  1. Place the strawberries in a medium bowl with ¼ cup of the granulated sugar and set aside.
  2. Make the cookies: In a small bowl, combine the all-purpose and almond flours. Set aside. Add the butter, brown sugar and remaining ¼ cup of granulated sugar to the bowl of a stand mixer. Mix on medium speed until light and fluffy, about 4 minutes. Add the flour mixture, ½ cup at a time, mixing thoroughly after each addition. Add the salt and vanilla, and mix for 30 seconds to combine.
  3. Turn the dough out onto a cool surface and divide it in quarters. Roll each section into a log measuring about 1 inch thick and 6 inches long. Wrap the logs in plastic wrap and refrigerate until firm, about 1 hour.
  4. Preheat the oven to 350°. Slice the logs into rounds approximately ⅓ inch thick and place them on an ungreased large baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until the edges appear golden. Place the baking sheets on cooling racks and let cool for 10 minutes.
  5. While the cookies bake, make the whipped cream: Combine the condensed milk and heavy cream. Using a stand mixer fitted with the whisk attachment (or by hand), whip until stiff peaks form.
  6. To finish, crush the cookies and layer the crumbs, strawberries and whipped cream in one large bowl or in individual glasses until full and serve.
Nutrition
Calories per Serving 570
Total Fat 38.4 g
Saturated Fat 20.1 g
Trans Fat 0.6 g
Cholesterol 99.3 mg
Total Carbohydrates 51.4 g
Dietary Fiber 2.6 g
Total Sugars 32.5 g
Sodium 193.0 mg
Protein 7.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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