Chocolate Almond Shortbread
Rich and buttery shortbread cookies made with ground almonds, cocoa powder, and warm cinnamon, finished with a dusting of confectioners sugar. These delicate triangular cookies combine the nutty crunch of almonds with deep chocolate flavors.
Ingredients
- •½ cup blanched whole almonds
- •1 cup all-purpose flour
- •5 tablespoons superfine granulated sugar
- •2 tablespoons unsweetened cocoa powder
- •½ teaspoon cinnamon
- •¼ teaspoon salt
- •½ cup unsalted butter
- •¼ cup confectioners sugar
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
10 min
- 2.
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.
5 min
- 3.
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.
17 min