Chocolate Almond Shortbread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 32 |
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These crumbly cookies are extremely easy to make, and they improve with time. We recommend baking them a couple of days ahead if you can resist the temptation to eat them immediately. Ingredients:
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 |
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. Add butter and pulse just until a dough forms.
2. 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.
3. 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.
4. Cooks' note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.
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