This almond shortbread recipe replaces Chef Meg's mom's buttery shortbread. The original recipe had 141.6 calories per serving, 8.3 g fat, and 5.1 g sat fat. Her new and improved version has less than half the calories and fat. She used 3/4 cup of sugar, but the cookies aren't very sweet. If you want them to be sweeter, add an additional 1/4 cup of sugar. Ingredients: 1 1/2 c almonds, silvered 1/3 c butter, unsalted, room temperature 3/4 c sugar 2 eggs, room temperature 1 t vanilla flavoring 1 t baking powder 3/4 t cinnamon, ground 1/2 t salt 2 c whole wheat pastry flour --OR-- (1 1/3 c whole wheat flour combined with 2/3 c cake flour) 1/2 c dark chocolate chips, melted Nutrition Info: Calories: 62.4 Fat: 3.3 g Find the full nutrition info here. Directions: Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, cinnamon, salt, ground almonds and flour in a large mixing bowl. In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar. Beat until creamy. Add eggs one at a time. Add vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Divide the dough into two balls. Once at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 1/2 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top. Melt chocolate in a double boiler. Dip the end of each cookie in the chocolate and place on wax paper to set. Yields 55 cookies Want more cookie recipes? Find all 12 Days of Holiday Cookies here. Do you enjoy shortbread? |
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