Recipe: Salted Chocolate Chunk Almond Shortbread


  • 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.

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