Chocolate Almond Shortbread Recipes

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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

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.

SHORTBREAD COOKIES WITH CHOCOLATE AND ALMONDS



Shortbread Cookies with Chocolate and Almonds image

A wonderful buttery shortbread, drizzled with white, and/or milk chocolate, with a crunchy almond topping.

Provided by Hunter StClaire

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h25m

Yield 24

Number Of Ingredients 11

cooking spray
2 cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
1 cup cold butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3 ½ ounces white chocolate, chopped
½ cup milk chocolate chips
2 tablespoons butter
1 tablespoon white corn syrup
½ cup chopped almonds, toasted
Calories179.5 calories
Carbohydrate16.1 g
Cholesterol24.9 mg
Fat12.2 g
Fiber0.5 g
Protein2.1 g
SaturatedFat7.1 g
Sodium120.1 mg
Sugar7.2 g

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place flour, confectioners' sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.
  • Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they're completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork.
  • Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.

CHOCOLATE ALMOND SHORTBREAD



Chocolate Almond Shortbread image

These cookies will taste even better if you can resist the temptation! You can make these cookies up to 5 days ahead of time. Keep in a n air-tight container at room temperature. Very easy recipe with quality results! Brought to you from Gourmet.

Provided by Bev I Am

Categories     Dessert

Time 35m

Yield 32 cookies

Number Of Ingredients 9

1/2 cup blanched almond, whole (3 oz)
1 cup all-purpose flour
1/2 cup superfine sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cut into small pieces
confectioners' sugar, for dusting
Calories66.2
Fat4.1
SaturatedFat1.9
Cholesterol7.6
Sodium19.4
Carbohydrate6.8
Fiber0.5
Sugar3.3
Protein1

Steps:

  • 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.

CHOCOLATE ALMOND SHORTBREAD



CHOCOLATE ALMOND SHORTBREAD image

Categories     Cookies     Chocolate     Dessert

Yield 32 cookies

Number Of Ingredients 8

1/2 cup blanched whole almonds (3 oz)
1 cup all purpose flour
5 T superfine sugar
2 T dutch process cocoa
1/2 t cinnamon
1/4 t salt
4 oz butter cut into small pieces
Confectioners sugar for dusting

Steps:

  • Put oven rack in middle position and preheat oven to 375 degrees. Pulse almonds with flour, sugar, cocoa, cinnamon and salt in food processor until very finely chopped. Add butter and pulse just until dough forms. Press dough evenly into an ungreased 9 inch square pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 trianges. Bake until cookies are dry to the touch, 15-17 minutes. Transfer pan to a rack and run a thin knife around the edge of pan to loosen cookies while hot. Recut hot cookies into trianges, then cool completely in pan. Dust with confectioner's sugar just before serving.

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