Chocolate Almond Shortbread
Simple Chocolate Almond Shortbread is full of buttery flavor with a kiss of espresso and has a delicate crumb from the almond flour.
Equipment
- Food processor
- cookie cutter
Ingredients
- 2 ½ cups blanched almond flour
- ⅓ cup confectioner's sugar
- ¼ cup dark cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon sea salt
- 6 tablespoons unsalted butter or solid coconut oil, room temperature
- 1 teaspoon vanilla extract
- 2 ounces white chocolate, chopped
Instructions
- In a food processor bowl, combine almond flour, confectioner's sugar, cocoa powder, espresso powder and salt.
- Pulse in the softened butter or coconut oil and vanilla until a smooth dough comes together.
- Gather dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Remove the dough from the refrigerator and while still wrapped, soften gently with your hands.
- Unwrap and place the dough disk between two 2 sheets of parchment paper. Use a rolling pin to carefully roll the dough to a ⅛-inch thickness between the sheets of parchment.
- Use a heart or other shaped cookie cutter to cut out cookies. Carefully transfer the cut-outs to the baking sheets using a spatula.
- Gather up dough scraps and re-roll.
- Bake the cookies for about 7 minutes, depending on size. Remove from oven and cool on pans.
Notes
Options and Tips:
- Using solid coconut oil in place of the butter will produce a lovely vegan shortbread!
- Dark or milk chocolate can also be used for drizzling in place of the white chocolate.
- Store cookies in an air-tight container. These will freeze well! Baked cookies can be frozen and then piped with chocolate before serving.
- Try adding a bit of cinnamon for another interesting flavor addition.
Servings: 24 3-inch cookies