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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
| salted butter: 3/4 cup (softened) |
| powdered sugar (unsifted): 3/4 cup (sifted) |
| vanilla extract: 1/2 tsp |
| almond extract: 1/2 tsp |
| salt: 1/8 tsp |
| almonds: 12 almonds (sliced) |
Chocolate Shortbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Lightly grease a 9 inch tart pan with removeable bottom. Set aside.
- In a medium bowl, combine dry ingredients. Combine butter, sugar, vanilla, almond extract and salt.
- Add flour mixture and beat until mixture resembles fine crumbs and starts to cling together in a ball. Knead until smooth.
- Pat doug evenly into prepared pan. Score into 12 wedges and price each wedge 3 times with a fork, making sure to go all the way through the dough.
- Press an almond into each wedge about 1/2 inch from the edge.
- Bake at 325 for 30 minutes or until top looks dry.
- cool in pan on wire wrack for 5 mintues. Remove from pan. Cool completely on wrack before cutting into wedges.