CHOCOLATE ALMOND SHORTBREAD
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
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.
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
CHOCOLATE ALMOND SHORTBREAD
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
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.
Nutrition Facts : Calories 66.2, Fat 4.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 19.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.3, Protein 1
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
- Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.
ALMOND SHORTBREAD COOKIES
This is my version of a wonderful recipe from Washington State Bed & Breakfast Cookbook 2nd edition, Carol Faino & Doreen Hazledine. I've experimented with adding lemon, orange or lime zest (using a microplaner) and all three versions are great. This has got to be the easiest recipe to make, and quick too. They literally melt in your mouth and everyone who eats them asks for the recipe. Enjoy!
Provided by Jan Marie
Categories Dessert
Time 24m
Yield 36-48 cookies, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine butter, salt and sugar in mixer with paddle attachment.
- Add ground almonds and mix together.
- Mix into firm dough and form into 1 ¼ inch ball.
- Flatten with fingers.
- Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
- Cool on rack and dust with powdered sugar while still warm.
LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS
Provided by Bon Appétit Test Kitchen
Categories Cookies Food Processor Chocolate Egg Dessert Bake Easter Kid-Friendly Quick & Easy Almond Shower Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
- Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
- Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
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5/5 (2)Total Time 40 minsCategory Afternoon Tea, Dessert, High Tea, SweetsCalories 125 per serving
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- Let them cool on the trays for 3 minutes then transfer to a cooling rack to cool completely. Place in the fridge (see notes).
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