Mexican Chocolate Shortbread
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|12 Tbsp||butter, unsalted|
|11/2 c||all purpose flour|
|3 Tbsp||sliced almonds|
|6 Tbsp||dutch-process cocoa powder|
|1 tsp||ground cinnamon|
|1/2 c||granulated sugar|
|2 tsp||raw sugar|
Preheat oven to 350 degree F: Butter a 9-inch square metal baking pan, then line with parchement papper, leaving an overhang on all 4 sides.
Pulse the flour, almond, cocoa powder, cinnamon, salt, and cayenne until finely ground. Beat butter aand granulated sugar in large bowl with a mixer until lightly fluffy. add in flour mixture and press dough into pan.
Prick dough with a fork then cut into 18 strips lightly press almond slices and sprinkle with raw sugar, place in refrigerater for 10 minutes. bake for 30-35 minutes it will look puffy. Store in a airtight container.
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