Time: 1 hour.
Complexity: easily
Servings: 18

These crumbly, melt-in-your-mouth shortbread cookies are infused with the flavor of Mexican chocolate with hints of almond, cinnamon, and cayenne pepper. While not overly sweet, they pack a distinct chocolate flavor. A topping of raw sugar and flaked almonds adds a delightful crunch and a festive touch.

Ingredients:

• 12 tablespoons unsalted butter, softened, plus extra for greasing the pan
• 1.5 cups premium flour
• 3 tbsp finely sliced ​​almonds + extra for garnish
• 6 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• A pinch of cayenne pepper
• 0.5 cup granulated sugar
• 2 tbsp raw sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, cocoa, cinnamon, ground cayenne pepper, almond

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Grease a 9-inch (22 cm) square metal baking pan, then line with parchment paper, leaving a 2-inch (5 cm) overhang on all sides.
Step 2
• Combine flour, almonds, cocoa powder, cinnamon, salt, and cayenne pepper, if using, in a food processor and pulse until almonds are finely chopped.
Step 3
• In a large bowl, beat the butter and sugar with a mixer until light and fluffy. Add the flour mixture and beat until smooth (the dough will be crumbly). Pour the dough into the prepared pan and press it into the bottom (you can cover the dough with plastic wrap and press it with the bottom of a glass to make it even).
Step 4
• Prick the dough with a fork, then cut it into 18 strips with a sharp knife. Top with flaked almonds, pressing them lightly. Sprinkle with raw sugar. Refrigerate until firm, about 10 minutes.
Step 5
• Bake until the shortbread cookies are slightly puffed and firm, 30-35 minutes. Remove from the oven and immediately cut along the marked strips; let the cookies cool completely in the pan on a wire rack. Pull the parchment tabs to release the shortbread cookies from the pan, then separate them into bars. Store cookies in a tightly sealed container for up to 1 week..

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