Chocolate Almond Shortbread

Vegetarian
Chocolate Almond Shortbread
60 min.
32
63kcal

Suggestions


Indulge your sweet tooth with our delightful Chocolate Almond Shortbread, a perfect treat for any dessert lover! This vegetarian recipe combines the rich flavors of chocolate and almonds, creating a melt-in-your-mouth experience that is sure to impress your family and friends. With just 60 minutes of preparation time, you can whip up a batch of these delectable cookies that yield 32 perfectly portioned triangles.

Imagine the aroma of freshly baked shortbread wafting through your kitchen as you prepare this easy-to-follow recipe. The combination of blanched almonds, unsweetened cocoa powder, and a hint of cinnamon adds a unique twist to the classic shortbread, making it a standout dessert for any occasion. Each cookie is not only delicious but also relatively low in calories, with just 63 kcal per serving, allowing you to enjoy a guilt-free treat.

Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these Chocolate Almond Shortbread cookies are sure to be a hit. Plus, they can be made ahead of time and stored in an airtight container, making them a convenient option for busy days. Dust them with confectioners' sugar just before serving for an elegant touch that will leave everyone wanting more. Get ready to savor the perfect blend of flavors and textures with this irresistible dessert!

Ingredients

  • oz blanched almonds and whole
  • 0.5 teaspoon cinnamon 
  • cup flour all-purpose
  • tablespoons superfine granulated sugar 
  • 0.3 teaspoon salt 
  • 0.5 cup butter unsalted cut into small pieces
  • tablespoons cocoa powder unsweetened (preferably Dutch-process)

Equipment

  • food processor
  • frying pan
  • oven
  • knife
  • baking pan

Directions

  1. Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped.
  2. Add butter and pulse just until a dough forms.
  3. Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
  4. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
  5. Bake until cookies are dry to the touch, 15 to 17 minutes.
  6. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.
  7. Cookies can be made 5 days ahead and kept in an airtight container at room temperature.

Nutrition Facts

Calories63kcal
Protein6.48%
Fat59.72%
Carbs33.8%

Properties

Glycemic Index
4.69
Glycemic Load
3.47
Inflammation Score
-1
Nutrition Score
1.5752174080066%

Flavonoids

Catechin
0.2mg
Epicatechin
0.61mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:63.34kcal
3.17%
Fat:4.36g
6.71%
Saturated Fat:1.96g
12.24%
Carbohydrates:5.55g
1.85%
Net Carbohydrates:5.05g
1.84%
Sugar:2.01g
2.24%
Cholesterol:7.63mg
2.54%
Sodium:19.23mg
0.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.06g
2.13%
Vitamin E:0.72mg
4.78%
Manganese:0.09mg
4.66%
Vitamin B1:0.04mg
2.41%
Magnesium:9.63mg
2.41%
Vitamin B2:0.04mg
2.38%
Copper:0.05mg
2.28%
Folate:8.66µg
2.16%
Selenium:1.5µg
2.15%
Phosphorus:20.17mg
2.02%
Fiber:0.5g
2%
Vitamin A:88.91IU
1.78%
Iron:0.32mg
1.76%
Vitamin B3:0.33mg
1.66%
Source:Epicurious