Dark Chocolate Almond Shortbread

Christmas cookie season is here!  There are so many choices, and I like to make a bunch, then enjoy a little of each and share them as well.  One of my favorites is a chocolate shortbread with almonds.  I have been making this one for a while, and I have since revamped it to fit with my dietary needs.  My new version is gluten and dairy free, and uses lower glycemic sweeteners.  I used Luv chocolate which is located in the baking aisle of Fresh and Natural Foods for the chocolate chunks and it is vegan sugar free, but you would never know! These shortbreads make a wonderful edible gift for friends and family, and they are super simple to make!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 15 min. | Cook Time: 15-20 min. | Ready in: 40 min.

Ingredients

• 1 1/4 cups Bob's Red Mill gluten free all purpose flour
• 1/3 cup unsweetened Ghirardelli cocoa powder
• 1/2 tsp baking soda
• 1 stick plus 3 Tbsp Earth Balance vegan butter
• 2/3 cup plus 1/4 cup maple sugar or coconut sugar
• 1 Tbsp pure vanilla extract
• 1/4 tsp sea salt
• 6 oz Luv Chocolate Chunks chopped, or chips
• 1 1/2 cups toasted coarsely chopped almonds
• 2 oz Luv dark chocolate chunks
• fleur de sel (optional)

Instructions

Preheat oven to 350 degrees. In a small bowl, whisk together flour, cocoa powder, and baking soda. In a large bowl, beat together butter, sugar, vanilla, and salts until light and fluffy. Mix in dry ingredients until well combined, and then the almonds and chocolate until well incorporated. Turn out into a 10 inch tart pan with removable bottom, and press firmly into the bottom to the sides, and flat. Score the dough into 12 triangles, a little fleur de sel and bake in the oven for 15-20 minutes or until set. When done baking, score again, and cool on a wire rack completely before unmolding. Melt the 2 oz dark chocolate, and drizzle over the shortbreads.