mexican chocolate shortbread

★★★★★ 1
MisDisturbed19 avatar
By Brandy Bender
from Darrington, WA

I need to make these!

★★★★★ 1
serves 18 bars
prep time 30 Min
cook time 35 Min

Ingredients For mexican chocolate shortbread

  • 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

  • 1
    Preheat 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.
  • 2
    Beat 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).
  • 3
    Prick 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.
  • 4
    Bake 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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