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The Best Recipes Shortbread Cookies with Chocolate and Almonds

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Shortbread Cookies with Chocolate and Almonds

"A wonderful buttery shortbread, drizzled with white, and/or milk chocolate, with a crunchy almond topping."

Ingredients :

  • cooking spray
  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cut into 1/2-inch pieces
  • 1 teaspoon vanilla extract
  • 3 1/2 ounces white chocolate, chopped
  • 1/2 cup milk chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon white corn syrup
  • 1/2 cup chopped almonds, toasted

Instructions :

Prep : 15M Cook : 24M Ready in : 2H25M
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place flour, confectioners' sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.
  • Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they're completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork.
  • Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.

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