Chocolate Almond Shortbread
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
32 cookies
ingredients
- 1⁄2 cup blanched almond, whole (3 oz)
- 1 cup all-purpose flour
- 1⁄2 cup superfine sugar
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cut into small pieces
- confectioners' sugar, for dusting
directions
- Put oven rack in middle position and preheat oven to 375°F
- Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.
- Add butter and pulse just until a dough forms.
- Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
- Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
- Bake until cookies are dry to the touch, 15 to 17 minutes.
- Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot.
- Recut hot cookies into triangles, then cool completely in pan.
- Dust with confectioners sugar just before serving.
- **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
- Makes 32 cookies.
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Reviews
RECIPE SUBMITTED BY
Bev I Am
United States
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