Description
Buttery, crunchy shortbread cookies scented with almond extract, half-dipped in dark chocolate and finished with toasted almonds.
Ingredients
Scale
- 1 cup Unsalted butter
- 1 cup Powdered sugar
- 1 teaspoon Almond extract
- 2 cups All-purpose flour
- 1/4 teaspoon Salt
- 8 oz Dark chocolate
- 1/2 cup Sliced almonds (toasted)
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment.
- Cream butter and powdered sugar until smooth and pale.
- Mix in almond extract and salt.
- Add flour and blend just until a soft dough forms.
- Shape dough into thick discs and place on baking sheet.
- Bake 14–16 minutes until just set and lightly golden underneath; cool completely.
- Dip half of each cookie into melted dark chocolate and sprinkle with toasted almonds; let set.
Notes
- Ensure the butter is at room temperature for easier creaming.
- For a richer flavor, use high-quality dark chocolate.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg