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Chocolate Almond Shortbread
Chocolate Almond Shortbread. Bake off style buttery shortbread cookies with toasted almonds and chocolate chips baked inside. An ideal teatime cookie.
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 30 minutes
Servings 48 cookies
Calories 131 kcal
Ingredients
- 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
Instructions
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Cream together the butter sugar and vanilla until very light and fluffy.
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Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
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Add the chopped nuts and chocolate chips and work into a soft dough.
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Form the dough into two 1 1/2 inch wide logs.
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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.)
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Preheat oven to 350 degrees when ready to bake the cookies.
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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.
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Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
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Transfer to a wire rack to cool completely.
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Store in an airtight container. These cookies also freeze very well.
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You can also drizzle these with melted white chocolate if you like.
Recipe Notes
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.