Double-Chocolate Almond Shortbread Double-Chocolate Almond Shortbread

Shortbread recipes with a twist - 150 Image by: Shortbread recipes with a twist - 150 Author: Canadian Living

Rich, chocolaty but very delicate, these cookies are anything but traditional.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2009



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.)

Nutritional facts Per cookie: about

  • Sodium 36 mg
  • Protein 2 g
  • Calories 146.0
  • Total fat 9 g
  • Potassium 8 mg
  • Cholesterol 10 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g


  • Iron 8.0
  • Folate 13.0
  • Calcium 9.0
  • Vitamin A 3.0
  • Vitamin C 5.0
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Baking & Desserts

Double-Chocolate Almond Shortbread