1/2 Photos of Vanilla Shortbread Dipped in Chocolate and Toasted Almonds
My mom got this recipe from a card at the grocery store about 15 years ago and it's become a family favorite! I've tweaked it a little to make it my own. These are great fresh but are out of this world if allowed to "age" for a week to ten days in a container at room temperature. The original recipe called for ground almonds but I toast my own for better flavour. Yield is approximate. Prep time includes decorating time.
My Private Note
Units: US | Metric
- 1Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
- 2Crumble almonds with fingers, in a food processor or mini chopper. You don't want them totally ground -- they should still have some texture.
- 3Stir together flour and salt
- 4Cream butter and sugar together either by hand or in an electric mixer.
- 5Add vanilla and mix.
- 6Add flour and salt to butter mixture and combine well.
- 7Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.
- 8Cool on pan for 2 minutes and then cool to room temp on rack.
- 9Melt chocolate chips in microwave or double boiler.
- 10Dip each end of each cookie first in chocolate, then in nuts.
- 11Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
- 12These stay good for at least a month at room temperature -- but I doubt they'll last that long!
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Nutritional Facts for Vanilla Shortbread Dipped in Chocolate and Toasted Almonds
Serving Size: 1 (26 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 137.5
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 6.1 g
- Cholesterol 16.9 mg
- Sodium 34.9 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.4 g
- Sugars 3.4 g
- Protein 1.9 g