Chocolate Almond Shortbread

Total Time
35mins
Prep 20 mins
Cook 15 mins

These cookies will taste even better if you can resist the temptation! You can make these cookies up to 5 days ahead of time. Keep in a n air-tight container at room temperature. Very easy recipe with quality results! Brought to you from Gourmet.

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat oven to 375°F
  2. Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.
  3. Add butter and pulse just until a dough forms.
  4. Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
  5. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
  6. Bake until cookies are dry to the touch, 15 to 17 minutes.
  7. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot.
  8. Recut hot cookies into triangles, then cool completely in pan.
  9. Dust with confectioners sugar just before serving.
  10. **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
  11. Makes 32 cookies.

Reviews

(2)
Most Helpful

Great cookies Bev! I increased the sugur to 1/2 cup and reduced the almonds to about half, as I only had a small amount handy to use, I also added in some vanilla, they are buttery delicious, thanks for sharing hon!...Kitten:)

Kittencal@recipezazz June 13, 2006

Tried these yesterday evening but I'm not very happy with the final product. These were much less sweet than I expected. I would add more sugar next time. Baked for about 20 minutes. I like these uncooked, they taste much better. Sorry Aunt Bev, this one was a disappointment.

Charishma_Ramchandani January 31, 2006

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