Double-Chocolate Almond Shortbread
This recipe makes 36 cookies servings
|Per cookie: about||-|
|total fat||9 g|
|sat. fat||4 g|
- Portion size: 36 cookies
Rich, chocolaty but very delicate, these cookies are anything but traditional.
- 3/4 cup 3/4cupunsalted butter, softened
- 1 bar (100 g) 1bar (100 g)70% bittersweet chocolate, melted
- 1/2 cup 1/2cupgranulated sugar, (approx)
- 1/2 tsp 1/2tspsalt
- 1/4 cup 1/4cupcornstarch
- 1/2 tsp 1/2tspvanilla
- 1-3/4 cups 1-3/4cupsall-purpose flour, sifted
- 1 bag (400 g) 1bag (400 g)chocolate-covered almonds
In bowl and using wooden spoon, cream together butter, melted chocolate, sugar and salt until light; stir in cornstarch and vanilla until smooth. Stir in flour just until combined. Fold in almonds.
Dip tablespoon measure into more granulated sugar to coat; scoop dough by rounded 1 tbsp (15 mL) and drop, 1/2 inch (1 cm) apart, onto parchment paper–lined baking sheet. Repeat with remaining dough. Refrigerate until chilled, about 1 hour, or for up to 24 hours.
Bake in 275°F (140°C) oven until firm and bottoms are slightly darker, 40 to 45 minutes. Let cool on pan on racks for 30 minutes. Roll each in more sugar to lightly coat. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Magazine: December 2009