Chocolate & Almond Shortbread Cookies

Ok so I’ll make this one quick.

DSC00018These are just like regular shortbread cookies, except you replace half the amount of butter with melted chocolate and add some broken nuts as well.

CHOCOLATE & ALMOND SHORTBREAD COOKIES (Adapted from Michael Ruhlman’s Ratio.)

INGREDIENTS

  • 50 grams sugar
  • 50 grams melted chocolate
  • 50 grams butter
  • 150 grams all-purpose flour
  • Broken almonds (As much as you want)

METHOD

  • Preheat oven to 180C.
  • Using the double boiler method, melt the chocolate in a bowl and set aside.
  • In a bowl, cream the butter and sugar together until the sugar is evenly distributed and the mixture turns pale.
  • Fold in the flour little by little and mix until the mixture becomes crumbly.
  • Fold in the chocolate and broken almonds until a uniform dough is formed.
  • Shape the dough into a ball, press down into a thick disc, wrap in cling film/plastic wrap and chill in the refrigerator for at least one hour. This dough may be stickier because of the chocolate, so make sure it rests really well.
  • Once chilled, roll out the dough on a floured surface OR between two sheets of plastic wrap. Roll to a thickness of about a quarter of an inch thick.
  • Cut into shapes using a cookie cutter.
  • Bake at 180C for 10-15 minutes; or until the edges appear crisp.
  • Cool completely before consuming.
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