Chocolate Almond Shortbread Cookies
These Chocolate Almond Shortbread Cookies are a perfect balance of rich chocolate with a hint of almond extract.
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Equipment
- kitchen scale optional but recommended
- mixing bowls
- sifter
- plastic wrap
- parchment paper
Ingredients
- 2 ¼ cup all purpose flour 270g
- ⅓ cup black cocoa powder 35g
- ⅓ cup natural cocoa powder 35g
- 1 tsp fine sea salt
- 1 cup unsalted butter, softened 226g
- ½ cup sugar 100g
- ½ tsp almond extract
Instructions
- Add flour, cocoas and salt into bowl and sift. Set aside.
- In a separate bowl, add butter, sugar and almond extract and mix until well combined. It should be light and fluffy - about 1 to 2 minutes
- Add dry ingredients to wet ingredients and mix until fully combined. Use hands if needed to help dough combine.
- 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.
- Preheat oven to 350 F. Slice cookie dough about ½" thick. Place 1" apart on baking sheet.
- Bake for 14 - 15 minutes. Remove from oven and place on cooling rack.
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