This Chocolate Nut Shortbread offers a luxurious twist on the classic Scottish cookie. The dough is incredibly tender, thanks to a high ratio of butter to flour, creating a melt-in-your-mouth texture that contrasts beautifully with the crunch of chopped walnuts or pecans. Deep, bittersweet cocoa powder and melted unsweetened chocolate provide a robust, sophisticated flavor profile that isn’t overly sweet. These cookies are best served with a strong cup of coffee or a glass of dessert wine. They hold their shape well, making them an elegant choice for holiday cookie platters or special celebrations. The subtle crunch of the nuts adds a pleasing textural element, while the cocoa ensures every bite is decadent and satisfying.
Chocolate Nut Shortbread
Description
This Chocolate Nut Shortbread offers a luxurious twist on the classic Scottish cookie. The dough is incredibly tender, thanks to a high ratio of butter to flour, creating a melt-in-your-mouth texture that contrasts beautifully with the crunch of chopped walnuts or pecans. Deep, bittersweet cocoa powder and melted unsweetened chocolate provide a robust, sophisticated flavor profile that isn't overly sweet. These cookies are best served with a strong cup of coffee or a glass of dessert wine. They hold their shape well, making them an elegant choice for holiday cookie platters or special celebrations. The subtle crunch of the nuts adds a pleasing textural element, while the cocoa ensures every bite is decadent and satisfying.Ingredients
Directions
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Preheat oven to 300 degrees F (150 degrees C).
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Line two baking sheets with parchment paper. Draw two circles, each 7 to 7-1/2 inches in diameter, on the parchment to guide shaping.
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Melt the unsweetened chocolate squares and set aside to cool slightly. Finely chop 1/2 cup of walnuts or pecans.
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In a food processor or large bowl, combine the flour, cocoa powder, sugar, and salt. Mix until well combined.
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Cut the unsalted butter into thin slices and add to the dry ingredients.
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Process or mix until the mixture resembles moist sand and the butter is fully incorporated.
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Add the melted chocolate and chopped nuts to the mixture. Process or mix just until a cohesive dough forms.
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Turn the dough out onto a clean surface and shape into a smooth ball. Cut the dough into four equal quarters.
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Shape each quarter into a smooth ball. Place one ball in the center of each circle drawn on the parchment paper.
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Gently flatten each ball with your hands to within 1/2 inch of the inside edge of the drawn circle, creating a uniform round.
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Use a fork to make impressions on the top of each round. Use the tines of the fork to round off the edges slightly.
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Sprinkle each round evenly with 1 teaspoon of sugar.
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Using a straight-edged knife, cut each round into eight equal wedges. Do not separate the wedges yet; leave them in place on the baking sheet.
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Bake for 1 hour, or until the shortbread is a light golden color and feels firm to the touch.
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Remove from oven and immediately cut the wedges apart with a straight-edged knife while still warm.
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Allow cookies to cool completely on the baking sheet before transferring to a wire rack to finish cooling.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 1119.6kcal
- % Daily Value *
- Total Fat 54.5g84%
- Saturated Fat 33.6g169%
- Cholesterol 129.0mg43%
- Sodium 1226.5mg52%
- Total Carbohydrate 141.5g48%
- Dietary Fiber 5.3g22%
- Sugars 37.4g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
