Chocolate Almond Shortbread
Indulge in the luxurious flavors of Chocolate Almond Shortbread, a buttery, melt-in-your-mouth treat perfect for any occasion. This recipe combines the rich decadence of finely chopped dark chocolate with the nutty crunch of toasted almonds, creating an irresistible balance of texture and flavor. With a straightforward process that uses pantry staples like all-purpose flour, cold unsalted butter, and a hint of vanilla, these cookies are as elegant as they are easy to make. Chilling the dough ensures each buttery bite maintains its crisp, golden edges. Ideal for holiday gifting, afternoon tea, or simply satisfying your sweet tooth, these shortbread cookies are a must-try for chocolate and nut lovers alike.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 170 grams Unsalted butter (cold, cut into cubes)
- 70 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 grams Dark chocolate (finely chopped)
- 50 grams Almonds (toasted and chopped)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the vanilla extract until the dough starts to come together.
Gently fold in the chopped dark chocolate and toasted almonds until evenly distributed.
Transfer the dough to a lightly floured surface and knead it a few times to bring it together. The dough may be crumbly but should hold together when pressed.
Shape the dough into a flat disc and roll it out to about 1/4-inch thickness.
Use a cookie cutter to cut out shapes and place them on the prepared baking sheet, leaving a small space between each cookie.
Chill the cookies in the refrigerator for 10 minutes to help them maintain their shape during baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even baking.
Remove the shortbread from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
