Chocolate Dipped Almond Shortbread Cookies


Cookies Eggless High Altitude No Seed Oils | Published November 3, 2021 by Mimi Council

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Light, buttery, and crisp almond shortbreads are dipped in dark chocolate and sprinkle with copped almonds. These Chocolate Dipped Almond Shortbread Cookies are a true classic that is perfect for any occasion.

If you love shortbread cookies as much as I do, be sure to check out some of my other favorites like my Kamut Flour Shortbread Cookies, Slice & Bake Vanilla Shortbread Cookies, or my Olive Oil Shortbreads.

dark chocolate dipped shortbread cookies

Shortbreads have become one of my favorite cookies to make and to eat. They are incredibly easy but also have their challenges at the same time. Because shortbread cookies have so few ingredients (which is part of what I love about them), every single ingredient matters! That's why it is important to use the best organic ingredients because there are so few, so they truly make a difference.

This shortbread cookie is a slice and bake shortbread. I love these because there are two steps, which are both very easy. Yet, when you split them up, it can make this cookie recipe seem even easier! First, you make the dough, roll it out into a log and wrap it up. The dough chills in the fridge overnight, and then the next day you can just slice the cookie dough log and bake off the cookies. Splitting up the time really makes these cookies seem effortless!

I use almond extract in this slice and bake shortbread recipe for a lightly sweet almond cookie. Then, I dip them in dark chocolate and add chopped almonds on top. This classic and sophisticated cookie is easy and simple.

Why You'll Love This Recipe

Easy: This slice and bake shortbread cookie recipe is incredibly easy to make. It hast two steps, making the dough, then chilling before you bake. But, that makes each step even faster.

Classic Flavor: The pairing of almond and dark chocolate is a classic flavor combination that everyone will love. These Dark Chocolate Dipped Almond Shortbread Cookies are perfect for any celebration.

Make Ahead: This is a great make ahead recipe because the dough does have to chill. So, you can make the cookie dough a few days in advance if you need to!

dark chocolate dipped shortbread cookies

Ingredients

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Frontier Co-Op Organic Almond Extract

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Mama Ganache Organic Dark Chocolate

Organic Whole Almonds

dark chocolate dipped shortbread cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and almond flavor. Mix on low until combined, then add the flour and mix on low until combined.

Have a large piece of plastic wrap ready and roll the dough into a log that is about 12-inches long. Wrap it in plastic wrap and place in the fridge overnight.

Step 2

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 3

Cut the log into slices that are about ¼-inch thick and place on the prepared baking sheets.

Step 4

Bake for 13 to 15 minutes, or until lightly golden brown around the edges. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 5

To make the topping: Using a double boiler, add 80% of the chocolate and melt until it reaches 115°F on a candy thermometer. Remove from heat, add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come down to 91°F.

Step 6

Roughly chop the almonds. Dip half of each cookie into the dark chocolate and place back on the baking sheets. Sprinkle with the chopped almonds. Repeat with all the cookies.

dark chocolate dipped shortbread cookies

Easy Substitutions

  • Use any kind of chocolate you like, milk or white will also work!
  • If you don't have almond extract, you can use vanilla and you'll just have vanilla cookies instead.
  • Feel free to use vanilla extract and a different kind of nut such as peanuts, cashews, or pecans.
  • You can use sprinkles on top instead of nuts.

FAQ's

Can I use unsalted butter?

Yes, just add ½ teaspoon fine sea salt to the recipe.

What if I don't have almond extract?

You can just use vanilla extract in its place, but the cookie won't have an almond flavor.

How should I store these?

Store in a cool dry place or in the fridge.

dark chocolate dipped shortbread cookies

Craving More?

dark chocolate dipped shortbread cookies

Dark Chocolate Dipped Almond Shortbread Cookies

Mimi Council
This slice and bake shortbread cookie recipe is a sophisticated classic! These Dark Chocolate Almond Dipped Shortbread Cookies are perfect for any celebration.
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 day
Total Time 1 day 30 minutes
Course Dessert
Cuisine American
Makes 28 cookies
Calories 171 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and almond flavor. Mix on low until combined, then add the flour and mix on low until combined.
  • Have a large piece of plastic wrap ready and roll the dough into a log that is about 12-inches long. Wrap it in plastic wrap and place in the fridge overnight.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Cut the log into slices that are about ¼-inch thick and place on the prepared baking sheets.
  • Bake for 13 to 15 minutes, or until lightly golden brown around the edges.
  • To make the topping: Using a double boiler, add 80% of the chocolate and melt until it reaches 115°F on a candy thermometer. Remove from heat, add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come down to 91°F.
  • Roughly chop the almonds. Dip half of each cookie into the dark chocolate and place back on the baking sheets. Sprinkle with the chopped almonds. Repeat with all the cookies.
  • Store in a cool dry place for up to 7 days.

Notes

High Altitude — Bake at 350°F for 12 to 14 minutes, or until lightly golden brown around the edges.

Nutrition

Calories: 171kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 18mgSodium: 54mgPotassium: 85mgFiber: 1gSugar: 7gVitamin A: 205IUCalcium: 15mgIron: 1mg
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