Chocolate Almond Shortbread Cookies. Bake off style buttery shortbread cookies with toasted almonds and chocolate chips baked inside. An ideal teatime cookie.
Chocolate Almond Shortbread Cookies are the ideal treat to have on hand at his time of year, or at any time really. It’s a real time saver when you want to serve something a little special to your guests but like to have everything prepared in advance.
Yes, it is yet another shortbread based recipe for Rock Recipes but I make no excuses! I unashamedly love shortbread cookies of any kind. You can check out more of our shortbread cookie recipes right here.
They freeze well or can be treated as “bake-off” cookies. That means keeping the dough logs in the fridge for several days, slicing off as many as you need and baking them to serve fresh from the oven.
This is a great idea if you are having friends and family visit over several days. With the ability to “bake off” a few cookies at a time, you can have your home smelling like fresh baked cookies every time a new group of friends arrives.
What’s better than that? …or more festive?
Once you try these though, you will definitely not want to save them for Christmas. Make them for coffee breaks, tea with friends or just to fill the cookie jar year round.
Chocolate Almond Shortbread. Bake off style buttery shortbread cookies with toasted almonds and chocolate chips baked inside. An ideal teatime cookie.
Like this Chocolate Almond Shortbread Cookies recipe?
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- 2 cups unsalted butter
- 3/4 cup sugar
- 2 tsp pure vanilla extract
- 4 cups flour
- 1/2 tsp salt
- 3/4 cup almonds toasted then roughly chopped
- 3/4 cup chocolate chips
Cream together the butter sugar and vanilla until very light and fluffy.
Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
Add the chopped nuts and chocolate chips and work into a soft dough.
Form the dough into two 1 1/2 inch wide logs.
Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
Preheat oven to 350 degrees when ready to bake the cookies.
Using a very sharp knife, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
Transfer to a wire rack to cool completely.
Store in an airtight container. These cookies also freeze very well.
You can also drizzle these with melted white chocolate if you like.
Total time does not reflect chilling time for the dough. Add a couple of extra hours or make the dough a day ahead of baking them.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.