Chocolate Almond Shortbread Cookies
User Reviews
5
Chocolate Almond Shortbread Cookies
Description
The recipe blends softened butter and sugar until creamy, then gradually incorporates all-purpose flour, salt, chopped almonds, and chocolate chips to form a rich dough. Chilling the dough firms it up for easier rolling and cutting, ensuring the cookies hold their shape. Baking at 320°F (160°C) yields a light golden color and a firm but tender bite typical of classic shortbread.
The chopped almonds provide a subtle nutty crunch, while the chocolate chips offer bursts of chocolate sweetness within the crumbly cookie. Sprinkling sugar on top before baking adds a slight additional sweetness and texture contrast.
These cookies pair well with tea or coffee and can be stored at room temperature for about a week or frozen for longer keeping. Roasting the almonds beforehand enhances their flavor, and adding almond or vanilla extract can deepen the aroma. Chilling the dough overnight will improve the texture and flavor melding.
Ingredients
- ⅔ cup butter 165 grams total, softened
- ⅓ cup granulated sugar 84 grams total, or fine sugar or caster sugar
- 1¾ cups all-purpose flour 11% protein or more
- 1 pinch salt
- ¼ cup almonds finely chopped
- ¼ cup chocolate chips unsweetened or milk
*If using unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Instructions
- Beat the butter and sugar with an electric mixer (or stand mixer) in a large bowl for about two to three minutes or until the mixture is creamy.
- Sift the flour and salt into the butter mixture and stir. When it’s almost combined, add the almonds & chocolate chips, continue mixing on medium speed until the dough is firm.
- Wrap the cookie dough in plastic wrap and refrigerate it for 30 to 60 minutes. You can also chill it overnight.
- Take the dough out of the refrigerator. If it’s very firm, gently knead it to soften it up enough to roll. Place the dough between two pieces of plastic wrap or parchment paper and roll it out until it’s 1/4″ thick.
- Cut the dough out into rounds or squares using a cookie cutter and place them on baking sheets lined with parchment paper. Sprinkle sugar over the tops, if desired.
- Place the pans in the refrigerator for 15-20 minutes while the oven preheats to 320F (160C).
- Bake the cookies for approximately 10 minutes. Remove from the oven, cool them for two to three minutes on the cookie sheets before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Roast whole or chopped almonds before adding for increased flavor and a pleasant crunch.
- Incorporate almond extract or vanilla extract for added aroma.
- Shortbread can be stored at room temperature for up to a week or frozen for three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 70mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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