Chocolate Almond Triangles
Indulge in the perfect balance of rich chocolate, buttery shortbread, and crunchy almonds with these delectable Chocolate Almond Triangles. This recipe combines a tender almond-infused base topped with golden toasted sliced almonds and a luxurious dip of dark chocolate for a sophisticated yet approachable dessert. With just 20 minutes of prep time, these triangular treats are ideal for holiday gatherings, tea parties, or as an elegant snack to satisfy your sweet tooth. Each bite offers a delightful interplay of textures and flavors, making these cookies a guaranteed crowd-pleaser. Plus, they’re easy to store and make ahead, ensuring convenience alongside their irresistible charm. Perfect for gifting or entertaining, these almond and chocolate delights will wow everyone at the table!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 50 grams ground almonds
- 1 teaspoon baking powder
- 2 large whole eggs
- 200 grams dark chocolate chips
- 100 grams sliced almonds
Instructions
Preheat your oven to 180°C (350°F) and line a 9x13 inch (23x33 cm) baking pan with parchment paper.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
Add the vanilla extract and one egg at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and baking powder.
Gradually incorporate the dry ingredients into the wet mixture until a smooth dough forms.
Press the dough evenly into the prepared baking pan, smoothing the surface with a spatula or your hands.
Bake in the preheated oven for 12 minutes, until the edges just start to set but the center is still soft.
Remove the pan from the oven and sprinkle the sliced almonds evenly over the surface.
Return the pan to the oven and bake for an additional 8-10 minutes, or until the almonds turn golden brown.
Allow the baked dough to cool completely in the pan before cutting.
While the base cools, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
Once the base is cool, slice it into triangles of your desired size.
Dip one corner of each triangle into the melted chocolate and place them on a baking tray lined with parchment paper.
Allow the chocolate to set at room temperature or refrigerate for quicker setting.
Store in an airtight container for up to 5 days and enjoy!
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 91 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.
