Chocolate Almond Shortbread Bars Recipes

CHOCOLATE ALMOND SHORTBREAD

Chocolate Almond Shortbread image

Categories Cookies Chocolate Dessert Bake Kid-Friendly Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 32 cookies

Number Of Ingredients 8

Ingredients

1/2 cup blanched whole almonds (3 oz)
1 cup all-purpose flour
5 tablespoons superfine granulated sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces
Confectioners sugar for dusting

Steps:

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.
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.

CHOCOLATE-ALMOND SHORTBREAD BARS

Chocolate-Almond Shortbread Bars image

Great for crowds, these shortbread bars showcase the popular Mexican flavor combination of cocoa, cinnamon and cayenne pepper. Make sure to cut before baking for slightly puffed and firm bars.

Provided by Food Network Kitchen

Time 1h

Yield 18 bars

Number Of Ingredients 9

Ingredients

12 tablespoons unsalted butter, softened, plus more for the pan
1 1/2 cups all-purpose flour
3 tablespoons sliced almonds, plus more for topping
6 tablespoons Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/4teaspoon salt
Pinch of cayenne pepper (optional)
1/2 cup granulated sugar
2 tablespoons raw sugar

Steps:

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.
Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).
Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.
Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

CHOCOLATE ALMOND BARS

Chocolate Almond Bars image

Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 cup cold butter, cubed
1 can (14 ounces) sweetened condensed milk
1-1/2 cups semisweet chocolate chips, divided
1 egg, beaten
2 cups chopped almonds, toasted
1/4 teaspoon almond extract
1 teaspoon shortening

Steps:

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

Nutrition Facts :

ALMOND TOFFEE SHORTBREAD

Almond Toffee Shortbread image

"The topping for these yummy shortbread squares tastes like a chewy toffee bar," describes Darlene Brenden of Salem, Oregon. "If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 8 dozen.

Number Of Ingredients 10

Ingredients

1 cup whole blanched almonds, toasted
3/4 cup confectioners' sugar, divided
1 cup butter, softened
1/4 teaspoon almond extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
3/4 cup light corn syrup
3/4 cup sliced almonds, divided
3/4 cup sweetened shredded coconut

Steps:

In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside. , In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 137 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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