Double-Chocolate Almond Shortbread
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Clockwise from top: Marbled Peanut Butter Shortbread, Scotch Shortbread with Sour Cherries, Oatmeal Chocolate Chip Shortbread, Demerara Sugar Shortbread, Double-Chocolate Almond Shortbread
Photography by Yvonne Duivenvoorden
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 146146 cal |
| pro | 2 g2g pro |
| total fat | 9 g9g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 16 g16g carb |
| fibre | 2 g2g fibre |
| chol | 10 mg10mg chol |
| sodium | 36 mg36mg sodium |
| potassium | 8 mg8mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 88 iron |
| vit A | 33 vit A |
| vit C | 55 vit C |
| folate | 1313 folate |
Rich, chocolaty but very delicate, these cookies are anything but traditional.
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 1 bar (100 g) 70% bittersweet chocolate , melted1 bar (100 g) 70% bittersweet chocolate, melted
- 1/2 cup granulated sugar , (approx)1/2 cup granulated sugar, (approx)
- 1/2 tsp salt 1/2 tsp salt
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-3/4 cups all-purpose flour , sifted1-3/4 cups all-purpose flour, sifted
- 1 bag (400 g) chocolate-covered almonds 1 bag (400 g) chocolate-covered almonds
Preparation
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.)
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
- Keywords : Christmas; Snacks; Butter; Flour; Chocolate; Bake; Make-Ahead; 200 calories;
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