Chocolate Almond Shortbread
For best results, use Land o' Lakes or a high quality butter.
Servings 48 cookies
Ingredients
- 3 oz semisweet chocolate (84 grams)
- 1 oz unsweetened chocolate (28 grams)
- 2 sticks salted butter, softened** (240 grams)
- ½ cup sugar (100 grams)
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups all-purpose flour (260 grams)
- 1 cup lightly toasted slivered almonds, chopped
- ½ cup semisweet chocolate chips (miniature if possible)
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Have ready two baking sheets lined with parchment paper.
- Place both chocolates in a microwave safe bowl and melt by heating on high (or 50% power if your microwave is a high wattage) and stirring every 30 seconds. Set aside to cool.
- With an electric mixer, cream butter with sugar, vanilla and almond extract.
- Blend in melted cooled chocolate, then add flour, almonds and chocolate chips. Stir to make a dough.
- Roll the dough into 1-inch balls and arrange on parchment lined baking sheets. For round cookies, press the dough balls down gently to flatten tops. For slightly rounded cookies that look more like Snowballs, keep the dough as balls.
- Bake at 350 degrees for 10-12 minutes, then let cool on the baking sheet for about 5 minutes. They'll be delicate at this point, so carefully transfer to a wire rack to finish cooling.
- Roll cookies in powdered sugar.
Notes
Salted butter is important because the salt in the butter adds flavor. If you only have unsalted butter, add ½ teaspoon of salt to the recipe.