Mexican Chocolate Shortbread

1
Brandy Bender

By
@MisDisturbed19

I need to make these!

Rating:

★★★★★ 1 vote

Comments:
Serves:
18 bars
Prep:
30 Min
Cook:
35 Min

Ingredients

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12 Tbsp
unsalted butter, softened, plus more for the pan
1 1/2 c
all purpose flour
3 Tbsp
sliced almonds, plus more for topping
6 Tbsp
dutch-process cocoa powder
1 tsp
ground cinnamon
1/4 tsp
salt
1 pinch
cayenne pepper (optional)
1/2 c
sugar
2 Tbsp
raw sugar

How to Make Mexican Chocolate Shortbread

Step-by-Step

  • 1Preheat oven to 350 degrees. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne pepper, if using, in a food processor until the almonds are finely ground.
  • 2Beat butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even out).
  • 3Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.
  • 4Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in a airtight container up to 1 week.

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About Mexican Chocolate Shortbread





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