Description
These Chocolate Almond Espresso Shortbread Cookies are the perfect treat for coffee lovers, blending rich espresso and almond flavors in a melt-in-your-mouth shortbread base. Dipped in dark chocolate and topped with toasted almonds, these indulgent cookies are crispy, flavorful, and ideal for pairing with your favorite cup of coffee.
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
Instructions
- Preheat the Oven: Set your 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 vanilla extract, espresso powder, and almond extract. Mix until fully combined.
- Form the Dough: Gradually add the flour and salt, mixing until the dough comes together. 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.
- Slice the Cookies: Once chilled, slice the dough into 1/4-inch thick cookies and arrange them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Chocolate Dip: Melt the dark chocolate and butter in a heatproof bowl over a double boiler or in the microwave (20-second intervals, stirring in between).
- Dip the Cookies: Once the cookies have cooled, dip each cookie halfway into the melted chocolate. Place them on parchment paper and sprinkle with toasted sliced almonds.
- Set the Chocolate: Allow the chocolate to set at room temperature or refrigerate until firm. Enjoy your indulgent cookies!
Notes
- Storage: Store these cookies in an airtight container at room temperature for up to 1 week.
- Variations: You can substitute the dark chocolate with milk chocolate if you prefer a sweeter dip.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
