Chocolatey-Almond Topped Shortbread – a delicious recipe with Butter, Sugar, +, Salt, Chocolate-Almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F. Line a baking sheet with parchment paper.
2
Cream the butter and sugar until well blended.
3
Add the flour and salt and mix to make a stiff crumbly dough. It will not completely hold together.
4
Dump the dough onto the parchment paper lined baking sheet and pat into an 11x7 inch rectangle. Bake until light golden brown, about 35 minutes.
5
Immediately after removing from oven, sprinkle with the chopped chocolate. (use more or less than 2 bars, depending on the ratio of chocolate to shortbread that you like)
6
Let set about 5 minutes, then smear the chocolate with an offset spatula or table knife.
7
Place in refrigerator or freezer until firm, then cut into small squares with a very sharp knife.
649
kcal
Calories
39
g
Fat
70
g
Carbs
6
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 5 ingredients. The key ingredients include: 1 stick Very Soft Butter, 1/3 cups Sugar, 1 cup + 2 Tablespoons All-purpose Flour, 1 pinch Salt, and more.
Yes, Chocolatey-Almond Topped Shortbread 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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