Chocolate Almond Shortbread
Ingredients
2 eggs
200 grams almond paste broken into lumps (7 oz package)
14 ounces unsalted butter at room temperature
200 grams granulated sugar
¼ teaspoon baking soda
½ teaspoon vanilla extract
510 grams bread flour
1 cup cocoa powder natural or Dutch processed
Directions
Mix the eggs into the almond paste one at a time to avoid lumps Incorporate the butter, sugar, baking soda, and vanilla. Add the flour and cocoa powder and mix only until combined. Refrigerate the dough until it is workable.
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Divide the dough into 2 equal pieces. Roll each piece into a 12-inch rope and cut 40 equal slices from each, approximately ¼-inch (0.6cm) thick. Refrigerate the ropes first, if necessary, to keep the slices round and even.
Place the slices on sheet pans lined with parchment paper. Bake at 375°F (190°C) for 15–20 minutes, or until done. Watch to see that you don't burn the bottoms.
