Imagine a cookie that melts in your mouth, combining the rich, velvety essence of chocolate with the nutty smoothness of almond butter - all wrapped up in a perfectly crumbly shortbread texture. These Chocolate Almond Butter Shortbread Cookies are not just a dessert; they're a culinary experience that will transform your ordinary snack time into a moment of pure, sophisticated indulgence. Whether you're a health-conscious foodie or a dessert enthusiast looking for a sophisticated treat, these cookies promise to tantalize your taste buds and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup butter, softened
- 1/4 cup almond butter
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, combine the softened butter and almond butter. Use an electric mixer or whisk to cream them together until smooth and fully integrated, creating a uniform mixture.
- Add powdered sugar, vanilla extract, and salt to the butter mixture. Mix thoroughly until the ingredients are well combined and the texture becomes light and fluffy.
- Sift together the almond flour and cocoa powder in a separate bowl to remove any lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a cohesive dough forms. The dough should be slightly crumbly but able to hold together when pressed.
- Transfer the dough onto a clean surface and gently knead it a few times to ensure all ingredients are evenly incorporated.
- Roll the dough into a log approximately 2 inches in diameter, then wrap in plastic wrap and refrigerate for 15 minutes to firm up.
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Sifting is Key: Always sift dry ingredients to prevent lumps and ensure a smooth, consistent dough.
- Chill for Success: Don't skip the refrigeration step - it helps the cookies maintain their shape and enhances flavor development.
- Precision in Cutting: Use a sharp knife and make consistent 1/4-inch slices for even baking.
- Watch Carefully: Shortbread cookies can quickly go from perfectly golden to overdone, so keep a close eye during the last few minutes of baking.
- Cooling is Crucial: Allow cookies to cool completely on a wire rack to develop the ideal crisp texture.
- Storage Tip: Store in an airtight container to maintain freshness and prevent them from becoming soft.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 4g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
