Dessert

Cinnamon Chocolate Shortbread is for Dessert.

Cinnamon Chocolate Shortbread takes 15 minutes to prepare.

Cinnamon Chocolate Shortbread takes 10 minutes to cook.

Cinnamon Chocolate Shortbread makes 36 servings.

The ingredients for Cinnamon Chocolate Shortbread are:

1 1/2 c slivered almonds
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
3/4 t cinnamon
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

Here is how you make Cinnamon Chocolate Shortbread:

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.

The nutritional information for Cinnamon Chocolate Shortbread is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 94.9

• Total Fat: 5.0 g
• Cholesterol: 14.8 mg
• Sodium: 50.3 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.2 g
• Protein: 2.2 g