Almond Chocolate Shortbread Cookies

  • Yield 16-24 servings


3/4 cup butter
3/4 cup confectioners sugar
1 1/2 cups unbleached flour
1 cup chocolate chips
2 -- eggs
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1 cup coarsely chopped almonds


Cream butter and sugar; on high with a hand mixer.  Add flour; use pastry blender till crumbly. Press into ungreased oblong pan and bake at 350 for 12-15 minutes.  Remove from oven.

Sprinkle with the chocolate chips and return to the oven for 1-2 minutes, to soften the chocolate chips.   Gently spread the softened chocolate over the shortbread layer.

Top with the egg mixture (eggs, brown sugar, flour, baking powder, salt, and almond extract; mixed together well; on high with hand mixer).

Sprinkle the coarsely chopped almonds evenly on top of the egg mixture.

Bake again, 350, for 20 minutes.  Cool before cutting.  





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