Vanilla Shortbread Dipped in Chocolate and Toasted Almonds – a delicious recipe with butter, icing sugar, flour, salt, vanilla, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
2
Crumble almonds with fingers, in a food processor or mini chopper.
3
You don't want them totally ground -- they should still have some texture.
4
Stir together flour and salt
5
Cream butter and sugar together either by hand or in an electric mixer.
6
Add vanilla and mix.
7
Add flour and salt to butter mixture and combine well.
8
Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.
9
Cool on pan for 2 minutes and then cool to room temp on rack.
10
Melt chocolate chips in microwave or double boiler.
11
Dip each end of each cookie first in chocolate, then in nuts.
12
Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
13
These stay good for at least a month at room temperature -- but I doubt they'll last that long!
1291
kcal
Calories
85
g
Fat
120
g
Carbs
14
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 7 ingredients. The key ingredients include: 1 ¼ cups unsalted butter, 1 cup icing sugar, 2 ¼ cups all-purpose flour, ½ teaspoon salt, and more.
Yes, Vanilla Shortbread Dipped in Chocolate and Toasted Almonds 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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