mexican chocolate shortbread
(1 rating)
If you love shortbread cookie you will love this.
►
(1 rating)
yield
18 sticks
prep time
25 Min
cook time
35 Min
Ingredients For mexican chocolate shortbread
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12 Tbspbutter, unsalted
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11/2 call purpose flour
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3 Tbspsliced almonds
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6 Tbspdutch-process cocoa powder
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1 tspground cinnamon
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1/4 tspsalt
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pinchcayenne pepper
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1/2 cgranulated sugar
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2 tspraw sugar
How To Make mexican chocolate shortbread
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1Preheat 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.
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2Pulse 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.
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3Prick 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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