logo
Food Advertising by
     

Chewy Chocolate Almond Shortbread

chocolate almond shortbread

What’s better than almond shortbread? Chocolate and shortbread combined. And it couldn’t be easier.

Mix dough by hand, press into a pan, chill (that goes for you too), and bake when you feel like it. For an even tastier cookie, refrigerate the dough overnight. That way the flavors can become acquainted before getting baked. Topped with sea salt, these chewy chocolate cookies are sublime.

Sure, waiting is hard. And I understand about chocolate needs, so here comes a tip. For same day baking, maximize the depth of flavor by stirring sugar into liquid ingredients before blending with almond meal.

Think of this chocolate shortbread as a lighter version of brownies. On a related note, resolutions about chocolate are incredibly easy to keep.

Chewy Chocolate Almond Shortbread

24 small chocolate shortbread cookies

Chewy, flavorful, gluten free shortbread cookies. Refrigerating the dough overnight enhances the flavor, but in case of emergency, bake away. Leftover cookies make a great base for chocolate crumb crust.

Ingredients

  • 2 cups almond meal, packed
  • 1/2 cup sugar (coconut, raw . . . whatever you like)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons coconut oil, melted
  • 3 tablespoons coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Sea salt for topping

Instructions

Line a 9" x 9" pan with parchment paper.

In a medium bowl, combine almond meal, sugar, cocoa powder, salt, and baking soda.

In a separate cup, combine coconut oil or butter, coconut milk, vanilla, and almond extract.

Add liquid ingredients to dry and blend thoroughly. Press dough into prepared pan. Lightly score and dock dough with a fork if you like. Cover pan and refrigerate for a few hours or even better, overnight.

Preheat oven to 325 degrees. Sprinkle top of dough lightly with sea salt. I used rosemary sea salt and it was awesome.

Bake for about 24 minutes, until firm to the touch. Let cool completely (even chill briefly in the freezer) before slicing for the cleanest edges.

http://freerangecookies.com/2014/04/25/chewy-chocolate-almond-shortbread/

Hungry for more? Check out what’s cooking at Gluten Free Wednesdays.

ornamental crab apple bush

No absence of malus here. Hey, horticulture puns will grow on you.

Comments

  1. OMG, Linda, I can’t tell you how much this shortbread appeals to me right now! It’s been a cooler (relative term), gray and rainy day and some of this shortbread and a cup of tea would be really perfect right now. Speaking of tea, this would also be a wonderful addition to the fare for a tea I’ll be hosting soon. 🙂 If I mix this up tonight, I can bake it tomorrow morning. 😉 Oh, and I must check out rosemary sea salt!

    Thanks so much for sharing this on Gluten-Free Wednesdays, Linda!
    Shirley

    • I love this shortbread, Shirley, and usually have a supply stashed away in the freezer. Apparently I didn’t hide it well enough. 🙁 Thanks for being a great host and inspiration!

  2. Theresa P. says:

    This recipe sounds and looks great! I am going to make this today. I noticed there are NO egg. is that correct or an error in the recipe?? I would appreciate a response at your convenience. Thanks.

Trackbacks

  1. […] and lavender. Is there a better topping for focaccia? Nope, didn’t think so. And anything chocolate is better with sea […]

  2. […] case you missed it, I shared recipes for: Starter Muffins at Gluten Free Easily, Chewy Chocolate Shortbread, Fluffy Banana Muffins, Classic Quiche, Double Carrot Vegan Scones, No-Bake Chocolate Tarts, […]

Speak Your Mind

*