Mexican Chocolate Shortbread

Ronda Krouch


If you love shortbread cookie you will love this.

★★★★★ 1 vote
18 sticks
25 Min
35 Min


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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
1/4 tsp
cayenne pepper
1/2 c
granulated sugar
2 tsp
raw sugar

How to Make Mexican Chocolate Shortbread


  • 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.
  • 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.
  • 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.

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About Mexican Chocolate Shortbread

Course/Dish: Cookies

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