Mexican Chocolate Shortbread
12 Tbspbutter, unsalted
11/2 call purpose flour
3 Tbspsliced almonds
6 Tbspdutch-process cocoa powder
1 tspground cinnamon
1/2 cgranulated sugar
2 tspraw sugar
How to Make Mexican Chocolate Shortbread
- 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.
- 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.
- 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.