Almond Shortbread Cookies with Chocolate Filling are buttery, melt-in-your-mouth almond-flavored cookies with a dark chocolate filling. Perfect for Christmas cookie tins.
¼cuptoasted slivered almondssee notes for how to toast
½lbunsalted butterroom temperature
¾cuppowdered sugar
1 ½teaspoonspure almond extract
2cupsall-purpose flour
⅛teaspoonsalt
Chocolate Filling
4ouncesquality dark chocolate,chopped (I used Ghiradelli 72% cacao dark chocolate bar)
2 ½Tablespoonsunsalted butter
2 ½Tablespoonsheavy cream
⅛teaspoonsalt
1 ½cupspowdered sugar
Instructions
Shortbread Cookies
Preheat oven to 350 degrees.
In a food processor or food chopper, finely grind the toasted almonds. Pour onto a small flat plate.
Beat the butter using an electric mixer until creamy, about 30 seconds. Add sugar and beat until smooth, about 2 minutes.
Add powdered sugar and beat until smooth, about 2 minutes. Continue beating while adding almond extract.
Add flour and salt and beat at low speed just until blended. Do not overbeat.
Roll balls the size of a small marble between your hands and lay on cookie sheets.
Bake for 10-11 minutes or until firm but not brown.
Let set for 1-2 minutes then remove from cookie sheets and let cool on wire racks.
Chocolate Filling
Finely chop chocolate and place in a small bowl.
Heat butter and cream in the microwave until it comes to a boil.
Pour over chocolate and stir until chocolate is melted and smooth.
Combine salt, powdered sugar and chocolate and beat until smooth. You will have about 1 cup of filling.
To assemble
Spread about ½ teaspoon of chocolate filling on the bottom of one of the cooled cookies. (Adjust the amount according to the size of your cookies) Place another cookie, similar in size, bottom towards filling, on top and press gently until chocolate slightly overhangs the sides.
Roll the chocolate filling edge in toasted almonds.
Notes
To toast almonds: Preheat oven to 350 degrees. Spread on cookie sheet and bake until golden, about 8-10 minutes. Let cool.VARIATIONS
Filling - change out the dark chocolate filling to Nutella or dulce de leche (caramel) paired with a hazelnut flavored cookie or a vanilla cookie respectively.
Garnish - roll the outside in crushed candy canes in lieu of nuts
Nuts - hazelnuts, pecans or macadamia nuts work well in place of almonds
Flavoring - these cookies work with most any flavored extract. Try vanilla, lemon or orange extract added with a little zest for a pop of flavor
Kick it up with amaretto in place of almond extract