Best 5 Chocolate Almond Shortbread Recipes

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Chocolate almond shortbread cookies are a delightful treat that combines the rich flavors of chocolate and almonds with a buttery shortbread base. This classic cookie is perfect for any occasion, from holiday gatherings to afternoon tea parties. With its crumbly texture, melt-in-your-mouth taste, and beautiful appearance, chocolate almond shortbread is sure to be a hit with everyone who tries it. In this article, we'll share the best recipe for chocolate almond shortbread cookies, along with tips and tricks to ensure perfect results every time.

Let's cook with our recipes!

CHOCOLATE ALMOND SHORTBREAD



Chocolate Almond Shortbread image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 cookies

Number Of Ingredients 8

1/2 cup blanched whole almonds (3 oz)
1 cup all-purpose flour
5 tablespoons superfine granulated sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces
Confectioners sugar for dusting

Steps:

  • 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. Add butter and pulse just until a dough forms.
  • Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
  • Bake until cookies are dry to the touch, 15 to 17 minutes. 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.

ALMOND SHORTBREAD I



Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

CHOCOLATE-ALMOND SHORTBREAD BARS



Chocolate-Almond Shortbread Bars image

Great for crowds, these shortbread bars showcase the popular Mexican flavor combination of cocoa, cinnamon and cayenne pepper. Make sure to cut before baking for slightly puffed and firm bars.

Provided by Food Network Kitchen

Time 1h

Yield 18 bars

Number Of Ingredients 9

12 tablespoons unsalted butter, softened, plus more for the pan
1 1/2 cups all-purpose flour
3 tablespoons sliced almonds, plus more for topping
6 tablespoons Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/4teaspoon salt
Pinch of cayenne pepper (optional)
1/2 cup granulated sugar
2 tablespoons raw sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.
  • Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).
  • Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.
  • Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

CHOCOLATE ALMOND SHORTBREAD



Chocolate Almond Shortbread image

These cookies will taste even better if you can resist the temptation! You can make these cookies up to 5 days ahead of time. Keep in a n air-tight container at room temperature. Very easy recipe with quality results! Brought to you from Gourmet.

Provided by Bev I Am

Categories     Dessert

Time 35m

Yield 32 cookies

Number Of Ingredients 9

1/2 cup blanched almond, whole (3 oz)
1 cup all-purpose flour
1/2 cup superfine sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cut into small pieces
confectioners' sugar, for dusting

Steps:

  • Put oven rack in middle position and preheat oven to 375°F
  • Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.
  • Add butter and pulse just until a dough forms.
  • Press dough evenly into an ungreased 9-inch square baking pan with your fingers.
  • Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
  • Bake until cookies are dry to the touch, 15 to 17 minutes.
  • 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.
  • **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
  • Makes 32 cookies.

Nutrition Facts : Calories 66.2, Fat 4.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 19.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.3, Protein 1

ALMOND SHORTBREAD



Almond Shortbread image

Make and share this Almond Shortbread recipe from Food.com.

Provided by chia2160

Categories     Bar Cookie

Time 33m

Yield 16 cookies

Number Of Ingredients 7

1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon almond extract
1 pinch salt
1 cup flour, plus
2 tablespoons flour
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • With mixer beat butter and sugar until creamy.
  • Beat in almond extract and salt.
  • Mix in flour and blend into a soft dough by hand.
  • Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
  • Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • To ensure the shortbread is evenly baked, use a baking sheet that is large enough to accommodate the dough without crowding.
  • If you don't have a food processor, you can make the shortbread dough by hand. Just be sure to cut the butter into the flour mixture until it resembles coarse crumbs.
  • The shortbread cookies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
  • For a richer flavor, try using brown sugar instead of granulated sugar in the shortbread dough.
  • If you don't have almond extract, you can substitute vanilla extract.
  • For a festive touch, sprinkle the shortbread cookies with chopped nuts or colored sugar before baking.
  • Serve the shortbread cookies with your favorite tea or coffee for a delightful afternoon treat.

Conclusion:

Chocolate almond shortbread is a classic cookie recipe that is easy to make and always a crowd-pleaser. With its rich chocolate flavor, buttery shortbread crust, and crunchy almond topping, it's the perfect cookie for any occasion. Whether you're serving it to guests at a party or enjoying it as a special treat for yourself, chocolate almond shortbread is sure to be a hit.

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