Chocolate Almond Shortbread Cookies

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Cocoa Powder. I use a combination of black cocoa powder and natural cocoa powder. The black cocoa powder I use to achieve the dark color without having to resort to black food coloring. The natural cocoa powder (not dutch processed) helps to balance the cookie flavor and texture, and brings the intense chocolate flavor.

Almond Extract. A small amount of almond extract goes far, so I only add ½ teaspoon in this recipe. You can adjust to your preferred taste preference, or use vanilla if you prefer.

Butter. I use unsalted butter, but you can use salted butter. If using salted butter, I recommend omitting the fine sea salt.

How To Make Chocolate Almond Shortbread Cookies

This Chocolate Almond Shortbread Cookie recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Step 1: Add flour, cocoas and salt into bowl and sift. Set aside.

Step 2: In a separate bowl, add butter, sugar and almond extract and mix until well combined.

Step 3: Butter sugar mixture creamed until light and fluffy.

Step 4: Add dry ingredients to wet ingredients and mix until fully combined.

Step 5: Use hands or spatula to help knead dough together if needed.

Hot Tip! If the dough is too crumbly, add 1 tablespoon of milk to help dough come together. Also, when rolling dough into a log, place on parchment paper to roll out.

Step 6: Roll out dough into a log, about 2" in diameter. Roll in sprinkles (optional). Wrap in plastic wrap and refrigerate for at least 30 minutes.

Hot Tip! This recipe can also be used with cookie cutters to make any desired shapes! Roll dough between two pieces of parchment, cut shapes, and place on baking sheet. Refrigerate 30 minutes and follow next steps.

Step 7: Preheat oven to 350 F. Slice cookie dough about ½" thick. Place 1" apart on baking sheet.

Step 8: Bake for 14 - 15 minutes. Remove from oven and place on cooling rack.

Troubleshooting

• If the dough is too crumbly, add 1 tablespoon of milk to help dough come together. Also, using your hands vs a whisk will help the dough come together easier.
• Cookies are dry after baking. These cookies should be buttery, so if you find them to be dry it could be they were refrigerated too long, or not properly wrapped in plastic while refrigerated.

Storage

Pre-Bake Storage. Wrap in plastic wrap and then place in a freezer safe bag. Freeze for up to 3 months. When ready to use, allow to come to room temperature and then follow the steps from placing into baking pan. 

Post Bake Storage. These cookies are best stored in a ziplock bag or container at room temperature for up to 3 days. You can also freeze in a freezer safe bag or container for up to 3 months.