Chocolate Almond Shortbread

Recipe by Bev I Am
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READY IN: 35mins
YIELD: 32 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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