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cimoreneI had a brainstorm and made almond shortbread cookies with chocolate chips in them and they're truly fantastic. I used an almond shortbread recipe I had already saved some years ago, but with some tweaks:
Almond Chocolate-Chip Shortbread Cookies
30 grams (about a quarter cup) chopped almonds
chocolate chips or chunks: 1-2 cups (a couple deciliters or more)
1 tsp almond extract
125 grams (0.6 cups) sugar
360 ml (1½ cups) flour
120 ml (½ cup) corn flour
250 grams (1 cup) butter
Preheat the oven to 350 F or 175 C.
Thaw butter to room temperature, then cream thoroughly in a mixer until it forms soft waves in the bowl, a bit like whipped cream. This is to incorporate air into the dough and makes for a soft and fluffy texture, which is extra important with shortbread since it doesn't rise.
Sift together the flour and corn flour into the butter and combine well. Add the almond extract and mix, then the sugar and almonds. Mix well until completely smooth. Fold in the chocolate by hand with a spatula only until the chocolate is distributed. Avoid over-working the dough because this undoes the fluffiness from the whipped butter.
Use a teaspoon to scoop out a cookie's worth of dough and space them evenly on a cookie sheet; use fingertips dipped in warm water to shape edges if necessary and gently flatten the tops to a more even thickness. Be sure to leave an inch or two between cookies to allow for a small amount of spreading. Bake for 12-15 minutes, watching for when the bottom edges begin to brown. Allow to cool ten minutes on the cookie tray before transferring to wire racks.
Almond Chocolate-Chip Shortbread Cookies
30 grams (about a quarter cup) chopped almonds
chocolate chips or chunks: 1-2 cups (a couple deciliters or more)
1 tsp almond extract
125 grams (0.6 cups) sugar
360 ml (1½ cups) flour
120 ml (½ cup) corn flour
250 grams (1 cup) butter
Preheat the oven to 350 F or 175 C.
Thaw butter to room temperature, then cream thoroughly in a mixer until it forms soft waves in the bowl, a bit like whipped cream. This is to incorporate air into the dough and makes for a soft and fluffy texture, which is extra important with shortbread since it doesn't rise.
Sift together the flour and corn flour into the butter and combine well. Add the almond extract and mix, then the sugar and almonds. Mix well until completely smooth. Fold in the chocolate by hand with a spatula only until the chocolate is distributed. Avoid over-working the dough because this undoes the fluffiness from the whipped butter.
Use a teaspoon to scoop out a cookie's worth of dough and space them evenly on a cookie sheet; use fingertips dipped in warm water to shape edges if necessary and gently flatten the tops to a more even thickness. Be sure to leave an inch or two between cookies to allow for a small amount of spreading. Bake for 12-15 minutes, watching for when the bottom edges begin to brown. Allow to cool ten minutes on the cookie tray before transferring to wire racks.
