Recipe: Salted Chocolate Chunk Almond Shortbread

Ingredients

  • 125 g salted European butter
  • 50 g granulated sugar
  • 25 g light brown sugar
  • 2.5 ml (½ tsp) vanilla
  • 200-225 g almond flour
  • 85 g chopped dark chocolate

Method: Dough

Cream the butter, sugars, and vanilla together until light and fluffy.
Fold in the almond flour until it absorbs all the moisture and looks like a standard cookie dough.
Fold in the chocolate chunks.

Method: Shaping

Plop dough on a long strip of plastic wrap. Roll it up the long way on the plastic wrap into a cylinder. Twist one end of the sausage and use that to help you start rolling the log along the counter to tighten the plastic wrap. This will create a tight uniform cylinder.
Place the log of dough in the freezer for at least 20 minutes (up to 1 month).

Method: Baking

Slice cookies off the log a few millimeters thick with a serrated knife.
Cookies will spread in the oven a bit, so space them out.
Bake for 12-15 minutes at 350° F until just beginning to get golden. Almond flour burns faster than wheat, so keep an eye on these.
Cool for 10 minutes on the pan before moving to a rack to cool completely.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: