These Chocolate Almond Espresso Shortbread Cookies are the perfect combination of rich espresso, nutty almonds, and indulgent chocolate. Crispy and melt-in-your-mouth, they are the ideal treat for coffee lovers who want a little extra sweetness with their cup of joe.

Why You’ll Love This Recipe

Perfect for Coffee Lovers: Infused with espresso and almond extracts, these cookies are made for those who enjoy a bold, coffee-flavored treat.
Indulgent yet Simple: The shortbread is crispy and buttery, and the chocolate dip adds a luxurious finish.
Elegant and Tasty: Dipped in rich dark chocolate and sprinkled with toasted almonds, these cookies are as beautiful as they are delicious.
Great for Gifting: These cookies make a fantastic gift for friends and family, especially during the holidays or for special occasions.

Ingredients

For the Shortbread Cookies:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons espresso powder
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt

For the Chocolate Dip:

4 oz dark chocolate, chopped
1 tablespoon unsalted butter
1/4 cup sliced almonds, toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Make the Dough: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract, espresso powder, and almond extract, mixing until well combined.
Form the Dough: Gradually add the flour and salt, mixing until a dough forms.
Chill the Dough: Roll the dough into a log about 1 1/2 inches in diameter, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
Slice the Cookies: Once chilled, slice the dough into 1/4-inch thick cookies and arrange them on the prepared baking sheet.
Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Dip: Melt the dark chocolate and butter together in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring between each.
Dip and Decorate: Dip each cooled cookie halfway into the melted chocolate and place them on parchment paper. Sprinkle with toasted sliced almonds.
Let Set: Allow the chocolate to set at room temperature or refrigerate until firm. Enjoy your indulgent cookies!

Servings and Timing

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes

Variations

Nut-Free: Omit the almonds and use crushed biscotti or other toppings like sprinkles for a different flavor and texture.
Dark Chocolate Alternative: You can use milk or white chocolate for dipping instead of dark chocolate, depending on your preference.
Flavor Twist: Add a bit of orange zest to the dough for an added citrusy kick, which pairs wonderfully with the espresso.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze the cookies (before dipping in chocolate) for up to 2 months. Thaw at room temperature and dip them in chocolate before serving.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used, though the flavor may be slightly different. Use a bit less than the amount of espresso powder to avoid overpowering the cookies.

Can I skip chilling the dough?

Chilling the dough helps the cookies hold their shape and makes them easier to slice. However, if you’re in a pinch, you can skip this step, but the cookies may spread slightly more during baking.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance, wrap it tightly, and refrigerate for up to 2 days before baking.

How do I toast the almonds?

To toast the almonds, place them in a dry skillet over medium heat, stirring occasionally for 5-7 minutes until golden and fragrant.

Conclusion

These Chocolate Almond Espresso Shortbread Cookies are the ultimate indulgence for coffee and dessert lovers alike. With their rich flavors and buttery texture, they make the perfect gift, treat for a special occasion, or simply a sweet addition to your coffee break. Whether you’re enjoying them with your morning coffee or sharing them with friends, these cookies are sure to impress!