Cinnamon Chocolate Shortbread

Cinnamon Chocolate Shortbread

3.9 of 5 (38)
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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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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.


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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!
    9 of 12 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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  • Incredible!
    8 of 8 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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  • 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 6 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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