CHOCOLATE ALMOND SHORTBREAD
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
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.
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
KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES
Maybe you're looking for a low-carb moment, you're following a keto diet or maybe you're just looking for a delicious new recipe to try. These Keto-Friendly* Almond Shortbread Cookies are the perfect treat. After all, it's our business to know cookies, so you bet we have your back. Our almond shortbread cookies made with almond flour have a rich, buttery, slightly nutty flavor profile-everything you love about a traditional shortbread cookie, just keto-friendly*.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 32
Number Of Ingredients 7
Steps:
- In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
- Heat oven to 350°F.
- Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
- Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
- Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 0 g, TransFat 0 g
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