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3.9 of 5 (37)

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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



  • 9 of 9 people found this review helpful
    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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  • Incredible!
    7 of 7 people found this review helpful
    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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  • Incredible!
    7 of 9 people found this review helpful
    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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  • 5 of 6 people found this review helpful
    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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  • 3 of 5 people found this review helpful
    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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  • Very Good
    3 of 6 people found this review helpful
    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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  • 3 of 3 people found this review helpful
    @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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  • 3 of 8 people found this review helpful
    This looks too yummy to ignore. Making some this weekend. - 12/12/09

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  • Very Good
    2 of 2 people found this review helpful
    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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  • 2 of 8 people found this review helpful
    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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  • 2 of 3 people found this review helpful
    I think it is 1/2 teaspoon of salt. - 12/14/09

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

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  • Incredible!
    1 of 1 people found this review helpful
    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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  • 1 of 4 people found this review helpful
    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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  • O.K.
    1 of 3 people found this review helpful
    Made w/ splenda. I was not able to get 55 servings either. - 7/26/11

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  • O.K.
    1 of 2 people found this review helpful
    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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  • 1 of 13 people found this review helpful
    This isn't really shortbread. You should change the name. - 12/14/09

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  • 1 of 8 people found this review helpful
    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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  • 1 of 8 people found this review helpful
    It has to be "sea salt" -- and this does look promising. - 12/12/09

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  • Very Good
    1 of 9 people found this review helpful
    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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  • A 2" x 12" log will yield 8-1 1/2" strips. Two logs will give you 16 strips. They have to be divided again to make 32 servings and 36 servings is probably not happening with this division method. I still plan to try it but not sure how many cookies I'll work it in to. - 2/12/14

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  • 0 of 2 people found this review helpful
    Sounds like they will make a great Christmas gift. - 12/14/13

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  • I love shortbread cookies. These are very good. I added a small amount of Stevia and decreased the sugar by a bit. Not a dramatic change. - 12/8/13

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  • Good
    0 of 1 people found this review helpful
    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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  • 0 of 2 people found this review helpful
    This makes me hungry. Gonna try them. Thanks! - 3/7/13

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  • 0 of 2 people found this review helpful
    These sound so yummy. I must make for my Valentines! Thanks! - 2/4/13

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  • 0 of 2 people found this review helpful
    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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  • 0 of 1 people found this review helpful
    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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  • O.K.
    0 of 1 people found this review helpful
    Made these last night.--needed more flour as it was very sticky. Directions are definately lacking. If you cut 12" log into 1 1/2 " strips, you would only get 9 sticks, not 18. I made "log" 3" wide and about 18" long and cut them 3/4" thick and still baking 15 minutes. Not shortbread but yummy! - 12/12/11

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  • 0 of 2 people found this review helpful
    Haven't tried it yet, but I know I want one with a hot cup of coffee. - 8/24/11

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  • 0 of 4 people found this review helpful
    3.5 - 8/8/11

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  • 0 of 2 people found this review helpful
    Sub Splenda or br sugar - 8/8/11

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  • YUMMY I AM GOING TO TRY THEM SOON - 7/6/11

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  • 0 of 1 people found this review helpful
    YUMY - 7/6/11

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  • 0 of 1 people found this review helpful
    These sound fabulous, I'm going to take them to a party this weekend. But please! Get with the rest of the world and start using tsp and tbsp! Also you did not give oven temp for the cookies. I'm assuming 350. Are almonds ground to powder or ?

    - 6/22/11

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  • 0 of 1 people found this review helpful
    55 servings? that's crazy. I'd eat the whole pan!!!!! - 6/15/11

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  • I made 40 cookies. My family and I are really enjoying them. - 6/10/11

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  • 0 of 1 people found this review helpful
    I love shortbread and this looks like a recipe I will try. Thanks - 5/21/11

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  • Very Good
    0 of 1 people found this review helpful
    really great..... - 12/31/10

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  • This recipe makes approximately 15 to 16 slices IF you cut 1.5 inch slices from the two 12 inch logs called for in the recipe. - 12/21/10

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  • I made these and they are very good!! I used spelt flour in place of whole wheat flour. Wondering has anyone tried to freeze them..? There is no info for storing. I wanted to make them ahead of time for the holidays. Thanks! - 12/15/10

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  • Bad
    0 of 6 people found this review helpful
    Why doesn't someone proof these recipes? I would think they would want us to use slivered almonds, not silvered almonds! give me a break!! - 12/13/10

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  • 0 of 3 people found this review helpful
    Why call it a short bread recipe when you've removed the shortening/butter? From all I've ever heard, "short" meant fat, that's why we call shortening, shortening. - 12/12/10

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  • I'm usually very good at visualizing things from written descriptions, but I can't for the life of me visualize how to cut the two 2" x 12" logs in to 1 1/2 inch strips to get the 55 cookies that look like the picture shown with the recipe. Are the logs round (like real logs) or flattened? HELP. - 12/12/10

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  • 0 of 2 people found this review helpful
    I agree, these seem more like biscotti - although biscotti gets baked twice. Directions for cutting are confusing--can't figure out how to get 55 cookies out of 2 logs...but it sure looks tasty - 12/12/10

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  • Bad
    0 of 9 people found this review helpful
    I make the best shortbread with icing sugar, however, I'm on a DIET, and have to omit temptaions, like BAKING! Fresh Fruit, anyone? - 12/12/10

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  • 0 of 4 people found this review helpful
    Thanks, Chef Meg, will try. - 12/12/10

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  • 0 of 4 people found this review helpful
    These sound great. I think I may try them with ground almonds replacing most or all of the flour, as an experiment.
    To LadyRose's comment: Biscotti are baked twice and these are only baked once. - 11/13/10

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  • 0 of 3 people found this review helpful
    I love that this uses whole wheat flour (albeit pastry flour), as I have found I really like the taste this imparts. I use whole wheat flour when making crust for my homemade low-fat/low-carb pumpkin pie every holiday season and it is always a hit with my family of diabetics with high cholesterol! - 10/28/10

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  • Very Good
    0 of 14 people found this review helpful
    like the what the diff. items brend - 3/7/10

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  • Very Good
    0 of 8 people found this review helpful
    Sound Great...But Look Like Biscotti... - 1/19/10

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  • Very Good
    0 of 3 people found this review helpful
    There are people in my family who can't eat almonds. Any substitutions or can I leave them out? - 12/29/09

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  • 0 of 1 people found this review helpful
    I would like to make these but a little confused on the instructions. You make the logs 2 in. by 12 and cut in 1 1/2 strips - so you cut it short ways. So they are 2 inches long - is that correct? It doestn't make sense to cut them long ways- you would have 2 long strips of 1 inch cookies... ?? - 12/21/09

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  • Very Good
    0 of 2 people found this review helpful
    I love shortbread cookies and being diabetic look for low sugar or recipes where I can swap Splenda and this will work great. Thanks. - 12/15/09

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  • 0 of 3 people found this review helpful
    I'm missing something on the instructions. How do you get strips out of logs? Do you have to roll out the log and if so to what thickness? - 12/14/09

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  • 0 of 4 people found this review helpful
    There actually IS something called "tea salt." Look it up. :-) I'd like to make this recipe, but will be using regular salt. Do I need to make an adjustment? - 12/13/09

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  • 0 of 2 people found this review helpful
    3.7 grams of sugar per cookie is WELL within all guidelines for diabetics that *I* have seen. My hubby is diabetic as well and he can have this. It's also a matter of how controlled you are. And I think it IS sea salt. At least, that's what I'll use. It's all I use anymore. Gonna try this! - 12/12/09

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  • 0 of 8 people found this review helpful
    sounds good - 12/12/09

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  • 0 of 5 people found this review helpful
    I'd rather use the butter that shortbread needs and use a sugar substitute . . . this lacks the richness that shortbread is famous for. Bit a bad cookie: but not shortbread! - 12/12/09

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  • 0 of 9 people found this review helpful
    Sounds great - 12/12/09

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  • Incredible!
    0 of 11 people found this review helpful
    MMMMMM- sounds wonderful - 12/12/09

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