Ronda Krouch Recipe

Mexican Chocolate Shortbread

By Ronda Krouch rmkrouch

Recipe Rating:
 1 Rating
18 sticks
Prep Time:
Cook Time:

Ronda's Story

If you love shortbread cookie you will love this.


12 Tbsp
butter, unsalted
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11/2 c
all purpose flour
3 Tbsp
sliced almonds
6 Tbsp
dutch-process cocoa powder
1 tsp
ground cinnamon
1/4 tsp
cayenne pepper
1/2 c
granulated sugar
2 tsp
raw sugar

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies