Tested till perfect Chocolate-Almond Shortbread

Chocolate-Almond Shortbread

This melt-in-your-mouth cookie surrounding chocolate-covered nuts will take a celebrated place on the cookie tray.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 1 cup 1cupbutter, softened
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupcornstarch
  • 1 pinch 1pinchsalt
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1-1/3 cups 1-1/3cupswhole chocolate-covered almonds
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In bowl, beat butter with sugar until light and fluffy; stir in cornstarch and salt. Stir in flour and almonds, about one-third at a time, to make smooth dough.

Drop by rounded 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Refrigerate until chilled, about 1 hour.

Bake in 275°F (140°C) oven until bottoms are golden, about 40 minutes. Let cool on pan on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 110 pro 1g total fat 8g sat. fat 4g
carb 10g fibre 1g chol 14mg sodium 37mg

% RDI:

calcium 5 iron 4 vit A 4 vit C 3
folate 10
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