Chocolate Dipped Almond Shortbread Cookies
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Light, buttery, and crisp almond cookies 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.
Table of Contents
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 high quality ingredients because there are so few, so they truly make a difference.
This shortbread cookie is a slice and bake shortbread. I love these almond cookies 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 these buttery almond cookies. Splitting up the time really makes these cookies seem effortless!
I use almond extract in this slice and bake shortbread recipe for lightly sweet almond cookies. Then, I dip them in dark chocolate and add chopped almonds on top. These classic and sophisticated organic cookies are 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: These are great make ahead organic cookies because the dough does have to chill. So, you can make the cookie dough a few days in advance if you need to!
Organic Cookies: If you're a fan of the blue tin butter cookies, then you will love these almond cookies. They are just organic cookies that taste very similar to those nostalgic cookies!
Ingredients
- Butter: I use Organic Valley Salted Butter. Just be sure to use a high quality butter. These almond cookies are shortbreads, which are mostly butter, so it really matters!
- Powdered Sugar: I use organic powdered sugar in these shortbreads as I think it really gives them the most delicate crumb.
- Almond Extract: I use organic almond extract.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Dark Chocolate: Make sure to chop dark chocolate into small pieces so it melts easily. If you want to temper the chocolate for these organic cookies, you can do so. But, it's not necessary.
- Whole Almonds: I use organic whole almonds with skins and chop them up. This gives them the look that you see here. But, you can also use sliced almonds or slivered almonds. You can use roasted and salted almonds (my preference) or raw almonds for these. Either works in these organic cookies, it's just your preference.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper because whenever dipping cookies in chocolate it makes it incredibly easy to remove them. Definitely don't skip the parchment paper for these almond cookies. My favorite is Kana.
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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.
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
Yes, just add ½ teaspoon fine sea salt to the recipe.
You can just use vanilla extract in its place, but the cookie won't have an almond flavor.
Store in a cool dry place or in the fridge.
Craving More?
Dark Chocolate Dipped Almond Shortbread Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 teaspoon almond extract
- 255 grams all purpose flour
Topping
- 226 grams dark chocolate (chopped)
- 57 grams whole almonds
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
Nutrition
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Buttery and perfectly crispy! These are sophisticated shortbread cookies half dipped in chocolate that are so delicious, I could eat every day and never get bored!