Recipe

Chocolate-dipped Shortbread Recipe


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Ingredients
  • 1 c all-purpose flour .
  • 1/3 c sliced blanched almonds .
  • 1/4 c brown sugar, packed .
  • 2 tbsps butter .
  • 1/2 c butter, softened .
  • 1/3 c ground almonds .
  • 1 tsp vanilla extract .
  • 1/4 tsp almond extract (optional) .
  • 4 oz semisweet chocolate .
  • 1/3 c cornstarch

Directions
  • Step #1 A food processor/blender makes beating easy.
  • Step #2 Beat 1/2 c butter with flour, sugar, cornstarch, ground almonds, & vanilla.
  • Step #3 When dough begins to clump, take it up & shape into a cylinder.
  • Step #4 Divide dough into 4 equal portions.
  • Step #5 Pinch & press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter.
  • Step #6 Gently roll on a smooth surface to smooth out wrinkles & cracks.
  • Step #7 Cut each rope into 2-inch lengths & place on ungreased baking sheets.
  • Step #8 Bake in a preheated 350° oven for 18 to 20 mins, or until just golden on bottoms.
  • Step #9 Cool on wire racks.
  • Step #10 In a double boiler over hot water, mix semisweet chocolate with 2 tbsps butter.
  • Step #11 Heat over low heat/flame, stirring every once in awhile, until chocolate is melted & well mixed.
  • Step #12 Dip half of each cookie into the chocolate, then dip into sliced almonds.
  • Step #13 Place on wire rack over waxed paper for drips.
  • Step #14 Let cool until chocolate is set.
  • Step #15 Makes about 2 1/2 dozen cookies.
  • Enjoy the Chocolate-Dipped Shortbread recipe

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