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Dark Chocolate Almond Shortbread

Author Cheri

Ingredients

  • 1 cup butter room temperature,
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate finely chopped
  • 1-1 1/2 cups Trader Joe's Honey Almonds or other toasted nuts
  • 1/2 teaspoon coarse salt

Instructions

  • Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with parchment paper, allowing 2 inches overhang on either side; butter or spray parchment paper.
  • Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated.
  • Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
  • Bake until the base is golden brown and has begun to puff and crack, about 22 minutes. Remove from oven and immediately scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.
  • Scatter almonds over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.
  • Carefully remove parchment paper from cookie and slide onto a cutting board. Cut into bars. Store in an airtight container.