-
1
Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides.
-
2
Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.
-
3
Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy.
-
4
Add the flour mixture and beat until just combined (the dough will be crumbly).
-
5
Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).
-
6
Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips.
-
7
Top with almonds, lightly pressing them in.
-
8
Sprinkle with the raw sugar.
-
9
Refrigerate until the dough is firm, about 10 minutes.
-
10
Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes.
-
11
Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack.
-
12
Lift up the parchment paper to remove the shortbread from the pan, then separate into bars.
-
13
Store in an airtight container up to 1 week.
-
14
Photograph by Steve Giralt
