Almond / chocolate shortbread

AuthorDawnaCategoryDifficultyBeginner

Yields15 Servings
Prep Time30 minsCook Time11 minsTotal Time41 mins

Shortbread
 50 g erythritol
 45 g softened butter
 15 g coconut oil
 200 g almond flour
 1 tsp vanilla extract
 1 tsp almond aroma (optional)
Chocolate coating
 60 g 85% black chocolate
 8 g coconut oil
Toppings
 pecan nuts
 walnuts
 almond flakes
 Himalayan pink salt

1

Preheat the oven to 180°C.

Shortbreads
2

Mix together the softened butter, coconut oil and erythritol until a homogeneous pale colored mixture.

3

Add the extracts and incorporate the almond flour bit by bit.
The dough will have a crumble texture but should be homogeneous when pressed together.

4

Make small balls (around 20 gramms) and flatenned them on a parchment paper. (I used a cutting board to flaten multiple balls at the same time with the same thickness).
The thickness is based on your own taste knowing that they keep their shape while in the oven.

5

Bake for about 11 Minutes or until the edges are golden.
After baking, allow them to cool to room temperature without handling them (they harden while cooling).

Toppings
6

Melt the dark chocolate and coconut oil in a double boiler.

7

Dip the cooled shortbreads halfway in the melted chocolate and place them on a tray covered with parchment paper that fit in your fridge.

8

Sprinkle the topping of your choice on the chocolate. It can be almond flakes, pecans, walnuts or even Himalayan pink salt.

9

Chill in the fridge few minutes.

Ingredients

Shortbread
 50 g erythritol
 45 g softened butter
 15 g coconut oil
 200 g almond flour
 1 tsp vanilla extract
 1 tsp almond aroma (optional)
Chocolate coating
 60 g 85% black chocolate
 8 g coconut oil
Toppings
 pecan nuts
 walnuts
 almond flakes
 Himalayan pink salt

Directions

1

Preheat the oven to 180°C.

Shortbreads
2

Mix together the softened butter, coconut oil and erythritol until a homogeneous pale colored mixture.

3

Add the extracts and incorporate the almond flour bit by bit.
The dough will have a crumble texture but should be homogeneous when pressed together.

4

Make small balls (around 20 gramms) and flatenned them on a parchment paper. (I used a cutting board to flaten multiple balls at the same time with the same thickness).
The thickness is based on your own taste knowing that they keep their shape while in the oven.

5

Bake for about 11 Minutes or until the edges are golden.
After baking, allow them to cool to room temperature without handling them (they harden while cooling).

Toppings
6

Melt the dark chocolate and coconut oil in a double boiler.

7

Dip the cooled shortbreads halfway in the melted chocolate and place them on a tray covered with parchment paper that fit in your fridge.

8

Sprinkle the topping of your choice on the chocolate. It can be almond flakes, pecans, walnuts or even Himalayan pink salt.

9

Chill in the fridge few minutes.

Almond / chocolate shortbread

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