Indulge in the rich and buttery flavor of these Chocolate Almond Shortbread Cookies. Made with a traditional shortbread base, these cookies are studded with chunks of dark chocolate and crunchy almonds, creating a perfectly balanced treat. Whether you enjoy them with a cup of tea, as an afternoon snack, or for dessert, these cookies are sure to satisfy your sweet tooth.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dark chocolate, chopped
- 1/2 cup almonds, roughly chopped
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter and sugar, mixing until a dough forms.
- Fold in the chopped dark chocolate and almonds, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log, about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, remove the dough from the refrigerator and slice it into 1/4 inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy the Chocolate Almond Shortbread Cookies with a cup of warm tea or your favorite beverage.
