Tender and buttery, almond and chocolate chip shortbread is sure to be your new favorite treat.
Need a simple yet elegant dessert idea? Shortbread in a tart pan is fast, easy and of course delicious! This is softer than traditional shortbread, and although I certainly love a crunch, this style has won me over! The shortbread is extra thick, and it can almost be served like a cake rather than a cookie. The almonds and chocolate give it an extra boost of flavor.
Somebody mentioned to me that there was no school Friday, and it took me a second to realize it is Good Friday already. (Side note: does the whole country have Good Friday off or is it a New England thing?) I can’t believe Easter is a week away! It always seems early when Easter is in March, it’s hard to get into the pastels, bunnies, and green grass when outside is still brown and bare. Especially since we are expecting a Nor’easter on Monday- I guess it will be a short school week 😉
Either for a snow day or spring day – I can’t think of anything better to be munching on!
- 1 Cup (8 Ounces) Unsalted Butter, Softened
- ¾ Cup (5 Ounces) Sugar
- 2 and ¼ Cups (10 Ounces) White Flour
- ½ Teaspoon Table Salt
- ½ Teaspoon Almond Extract
- ½ Cup Chocolate Chips
- ½ Cup Almonds, Chopped
- Sugar for Topping
- Preheat oven to 350 degrees.
- In a stand mixer fitted with a paddle attachment add the butter and sugar and cream together until light and fluffy. Add in the almond extract. Add in the flour and salt and stir until mixture looks like moist sand. If you pick up some and squeeze it should stick together. Stir in the chocolate chips and almonds.
- Pour the sandy dough into the tart pan. Press the dough down in an even layer, covering the bottom of the tart pan. Sprinkle top with additional sugar. Refrigerate dough for 30-60 minutes.
- Bake for 40 to 45 minutes until light golden brown along the edges. The center should feel firm if gently pressed. Remove pan from oven and place on a cooling rack.
- Remove from tart pan and slice into 8 pieces.