Chocolate Almond Shortbread

Name: Chocolate Almond Shortbread
Yield: 4 servings
Ingredients: 1 1/2 cup blanched whole almonds (3 oz); 1 1 cup all-purpose flour; 1 5 tablespoons superfine granulated sugar; 1 2 tablespoons unsweetened cocoa powder (preferably Dutch-process); 1 1/2 teaspoon cinnamon; 1 1/4 teaspoon salt; 1 1 stick (1/2 cup) unsalted butter, cut into small pieces; 1 Confectioners sugar for dusting

From the kitchen of Carly

Buttery shortbread studded with ground almonds and deepened with cocoa and cinnamon. These triangular cookies are crisp, slightly nutty, and dusted with confectioners sugar for a sophisticated chocolate treat that's less fussy than it tastes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup blanched whole almonds (3 oz)
11 cup all-purpose flour
15 tablespoons superfine granulated sugar
12 tablespoons unsweetened cocoa powder (preferably Dutch-process)
11/2 teaspoon cinnamon
11/4 teaspoon salt
11 stick (1/2 cup) unsalted butter, cut into small pieces
1Confectioners sugar for dusting

Instructions

Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. Add butter and pulse just until a dough forms.
Press dough evenly into an ungreased 9-inch square baking pan with your fingers. Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.
Bake until cookies are dry to the touch, 15 to 17 minutes. Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. Recut hot cookies into triangles, then cool completely in pan. Dust with confectioners sugar just before serving.