Chocolate Shortbread

1. 1

   Lightly grease a 9-inch fluted tart pan with removable bottom or a cookie sheet; set aside.

2. 2

   Preheat oven to 325 degrees F.

3. 3

   In a medium mixing bowl, combine flour and cocoa powder; set aside.

4. 4

   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

5. 5

   Add powdered sugar, vanilla, almond extract, and salt.

6. 6

   Beat until combined, scraping sides of bowl occasionally.

7. 7

   Add flour mixture and combine until mixture resembles fine crumbs and starts to cling.

8. 8

   Form mixture into a ball and knead until smooth.

9. 9

   Pat dough evenly into prepared pan or pat to 9-inch circle on the prepared cookie sheet.

10. 10

    Using your fingers, scallop the edge, if desired.

11. 11

    Score into 12 wedges and prick each wedge 3 times with fork tines, making sure to go all the way through the dough.

12. 12

    Press an almond slice into each wedge about 1/2-inch from the edge.

13. 13

    Bake in preheated oven about 30 minutes or until top looks dry.

14. 14

    Cool in pan on a wire rack for 5 minutes.

15. 15

    Remove sides of tart pan, if using Cool completely on wire rack.

16. 16

    Cut into wedges.

No additional tips available.