Mexican Chocolate Shortbread

Ronda Krouch


If you love shortbread cookie you will love this.


★★★★★ 1 vote

18 sticks
25 Min
35 Min


  • 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
  • pinch
    cayenne pepper
  • 1/2 c
    granulated sugar
  • 2 tsp
    raw sugar

How to Make Mexican Chocolate Shortbread


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Mexican Chocolate Shortbread

Course/Dish: Cookies

Show 4 Comments & Reviews

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