3.9 of 5 (36)

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Nutritional Info
  • 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

View full nutritional breakdown of Cinnamon Chocolate Shortbread calories by ingredient
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Cinnamon Chocolate Shortbread

Submitted by: CHEF_MEG
Cinnamon Chocolate Shortbread

Introduction

This almond shortbread recipe replaces my mom's buttery shortbread. My new and improved version has less than half the calories and fat.
 This almond shortbread recipe replaces my mom's buttery shortbread. My new and improved version has less than half the calories and fat.
Number of Servings: 36

Ingredients

    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

Tips

Try cutting these cookies into hearts and dip half in chocolate.


Directions

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.





TAGS:  Desserts |


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Member Ratings For This Recipe

  • LEAFROLLER


    8 of 8 people found this review helpful
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    These are very good. Thank you for sharing. I had no trouble with the recipe or the unique shorthand for amounts ie. "tea"= tsp. I'm a little puzzled at some of the comments - ie name of the treats and the way the recipe was presented. I think some people need more hugs. They sound unhappy. - 12/12/10

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  • RENAEMN

    Incredible!
    7 of 7 people found this review helpful
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    These were wonderful. I did make a few changes. I used whole almonds because thats what i had, I also uesed brown sugar a little more sweetness without increasing the 3/4 cup. It does increase calories slightly. I used 4 egg whites instead of whole eggs and used 1 cup whole wheat and 1 cup oat flour - 9/3/10

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  • TAH_DAH

    Incredible!
    6 of 6 people found this review helpful
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    YUMMY!! Came out with almost 50 cookies, and drizzled chocolate over to save the hassle of dipping. They look great on the tray, too :) - 12/24/10

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  • STEPHANIETM


    5 of 6 people found this review helpful
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    For those Diabetics that are questioning -- I just completed a course with the Joslyn Diabetes Clinic and was told that you only need to note Carbs on recipes NOT sugar grams. Sugar grams ARE included in the Carb grams so to look at both is being redundant or counting twice.
    Great Recipe! Thanks. - 12/12/10

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  • LADYROSE

    Very Good
    3 of 4 people found this review helpful
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    Great Biscotti recipe... since I haven't made them in a while, this is great inspiration. but being the nitpicky one that I am, this isn't short bread. - 12/12/09

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  • ALITTLEFLAME


    3 of 3 people found this review helpful
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    @Sugarbaby: Click on the name of recipe listed in orange to get the full nutritional values of all ingredients...the sugar is listed there. - 12/12/09

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  • CORPUSANNIE


    3 of 6 people found this review helpful
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    This looks too yummy to ignore. Making some this weekend. - 12/12/09

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  • JOEMARCHESANI

    Very Good
    2 of 2 people found this review helpful
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    I liked the less sweet version with the 3/4 cup of sugar. I'll definitely be making these again. - 12/20/10

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  • JOJOZACHMA


    2 of 7 people found this review helpful
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    This Rx looks soooooo good, that I will make it for our 44th Anniversary because my husband is a Diabetic and misses his cookies. I will use Splenda baking sugar instead of regular sugar. My husband has many foods he will NOT eat and almonds are one of them, so I will substitute another nut. - 7/9/10

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  • MYLASTCHRYSALIS


    2 of 3 people found this review helpful
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    I haven't made these, so I can't attest to taste, but hope I can clear something up... shortbread is slightly sandy, so the title may be accurate. some are saying this is biscotti, which is not. the shape is similar, but true biscotti are baked twice. Hope this helps! :o) - 5/30/10

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  • JULIETTESMOM


    2 of 2 people found this review helpful
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    I think it is 1/2 teaspoon of salt. - 12/14/09

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  • FERIHEARTED


    2 of 3 people found this review helpful
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    I made with splenda instead of sugar and yummy - 12/13/09

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  • MDUDEK1

    Incredible!
    1 of 1 people found this review helpful
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    These are very tasty! Will include them in this year's Christmas cookies. I made 36 cookies from this recipe. - 12/12/11

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  • CPOLLICE47


    1 of 2 people found this review helpful
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    I have not tried these, but I have used other "sugars" that have no carbs, no calories, and no fat, like NEVELLA, and it measures like sugar. I have used it in banana bread, and it is quite good. this one also has probiotics. Saves calories, and has no affect on personal sugar levels. It's good. - 8/26/11

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  • HOL8664

    O.K.
    1 of 2 people found this review helpful
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    Made w/ splenda. I was not able to get 55 servings either. - 7/26/11

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  • JONSTAZGIRL

    O.K.
    1 of 1 people found this review helpful
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    these were ok, didn't come out with 55 servings for sure!
    it took longer to bake than suggested and didn't quite turn out like I had hoped but my kids liked them since they rarely get a treat like this... - 3/11/10

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  • HYPATIAX


    1 of 12 people found this review helpful
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    This isn't really shortbread. You should change the name. - 12/14/09

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  • ROSIELIN76


    1 of 6 people found this review helpful
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    Can't wait to try this. I'll assume the "silvered" almonds are actually "slivered" and I might even dip/sprinkle the chocolate-dipped ends with some chopped almonds. Our pastor has diverticulitis & can't eat nuts - would he be able to eat these (without the extra chopped almonds I mentioned)? How - 12/12/09

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  • HESSMARY


    1 of 6 people found this review helpful
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    It has to be "sea salt" -- and this does look promising. - 12/12/09

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  • HIPPICHICK1

    Very Good
    1 of 7 people found this review helpful
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    This recipe looks sooooo good! I never make Xmas cookies (they just get in my mouth), but this year I might attempt this recipe seeing as it has two of my favorite things combined - shortbread AND chocolate! - 11/30/09

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  • ETHELMERZ

    Good
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    Used sugar twin brown sugar, from the box, whole eggs because egg whites make them super hard, like cement!! Tasted ok, but, once a year, I'll still make the old fashioned shortbread. - 6/2/13

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  • SONGBIRDCINDY


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    This makes me hungry. Gonna try them. Thanks! - 3/7/13

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  • GRANDMABABA


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    These sound so yummy. I must make for my Valentines! Thanks! - 2/4/13

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  • OSDOWNS


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    Sounds yummy! I love shortbread cookies. I look forward to trying these. I love to cook with whole wheat flour. - 1/8/13

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  • MAZDAWD50


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    Definitely going to try. Looks yummy. Also glad to see a recipe I understand. I grew up with t for tsp and T for tablespoon and c for cup. My mom was always copying out new recipes and used to be a secretary so was a fan of "shorthand". I am the same way. - 12/30/12

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