Chocolate Dipped Almond Shortbread Cookies – a delicious recipe with all-purpose, almonds, powdered sugar, salt, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toast the almonds in a dry skillet until fragrant. Transfer to a dish and let cool.
2
Mix flour, almonds, powdered sugar, and salt in a food processor. Cube the butter and add it to the flour mixture. Process until the mixture reaches the consistency of wet sand.
3
Add the vanilla and Tuaca if desired and process until a dough forms. If you're not using the Tuaca, replace with a tablespoon of water.
4
Roll the dough into a log the diameter of your desired cookie size. Wrap in plastic wrap and refrigerate at least 2 hours or until ready to bake.
5
When ready to bake, preheat your oven to 350 degrees. Slice your dough log into 1/3 inch coins and place on a foil-lined baking sheet. These cookies won't rise, so you don't need much space between cookies.
6
Bake for 14-16 minutes or until lightly golden.
7
If desired, melt chocolate in a double boiler and dip cooled cookies halfway into the chocolate. Set dipped cookies on a cooling wrack and place in refrigerator until the chocolate hardens.
1710
kcal
Calories
119
g
Fat
141
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 cups almonds, 1 cup powdered sugar, 1/2 teaspoon salt, and more.
Yes, Chocolate Dipped Almond Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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