CHOCOLATE ALMOND SHORTBREAD
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
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
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