The other day, a friend of mine gave me a taste of these shortbread and I loved it immediately. She kindly agreed to share her recipe with me in which I just added slivered almonds. The result is perfect and I still dream of biting into these crunchy shortbread. They are not too sweet and leave plenty of room for the comforting taste of chocolate. With their big “chunks”, unsweetened cocoa powder and a touch of salt, I’m sure you’ll adopt them quickly!
Chocolate almond shortbread recipe (for 24 shortbread):
-85g of semi-salted butter
-75g of soft butter
-55g of brown vergeoise sugar
-95g of sugar
-175g of flour
-50g of unsweetened cocoa powder
-1/4 teaspoon baking soda
-150g of chocolate
-60g slivered almonds
Mix the butters and sugars together until creamy.
In a separate container, mix together the flour, unsweetened cocoa and baking soda.
Sift the cocoa powder.
Pour this powder on the cream previously obtained.
Mix again (with the leaf of your mixer if you have one) until you have a dough that clumps together. Do not insist any more!
You can put chocolate chips, or cut “chunks”. That’s what I did with a bar of not too strong chocolate (55%).
Pour the chunks and slivered almonds into the bowl.
Mix again until you have a paste, without insisting.
Roll the dough into a 5cm diameter sausage.
Wrap it in cling film. Put it in the fridge for at least 1H30.
Cut into slices (1cm). The hardest part is to cut well without breaking the dough. If the slice goes bad and the chunks break the shortbread, put it back together. When you bake, the problem will be solved!
Place 12 shortbread cookies on each baking sheet lined with parchment paper.
Bake for 14 minutes at 180°C.
Do the same for the second batch and let them cool on a wire rack before storing them in an airtight box.