Ever overdo it when it comes to baking?
Sometimes, the mood hits you and you're baking all day and meal prepping for the week. These cookies break almost all the rules but I tell myself that if I choose better quality ingredients then I'm not breaking ALL the rules. =)
This recipe is not unique as you may find various renditions online. It is a delectable treat plus you get to control how big of a piece you want and with any recipe, you get to choose the quality of the ingredients. This year I cut the cookies bigger than in years past. Other years I made them into bite size squares and I think that is a good idea especially if you like cookies. If I'm not thinking about vegetables, you can best believe I'm thinking about cookies! These cookies bring me joy because it combines almond and chocolate and that's one of my favorite flavor profiles!
What are two of your favorite flavors that when paired together absolutely bring you joy? Share.
Preheat oven to 375°.
2/3 cup sugar
1/3 cup butter, room temp
1/3 cup oil
1 T milk
1 tsp almond extract
1 2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp salt (omit if butter is salted)
3 T melted chocolate
1/4 cup slivered almonds
Choose organic ingredients when possible.
Grease and dust the cake pan with oil and a pinch of flour.
Combine the first three ingredients in a mixer then add in the next three ingredients one at a time.
Mix in the flour a half cup at a time then baking powder and finally if necessary, salt.
The batter will be soft and non-sticky. No refrigeration required for this recipe.
Using a silicone spatula, spread the batter into the prepared cake pan. It may seem that you don't have enough but you do. You will have enough batter to fill the cake pan with a thin even layer across.
Bake for 10 minutes. You may need an additional 2-4 minutes depending on your oven. You will be looking for brown edges and a light brown color across the top. If the edges are dark brown, it'll make for extra crunchy shortbread cookies. They're still delicious!!
Prepare melted chocolate while the shortbread cookies are cooling. Take your favorite chocolate and melt a few squares with a pinch of coconut oil. One of my favorite brands of chocolate is this (ethically traded and non-GMO).
Let cookies cool in the pan at least 10 minutes before cutting.
Slice cookies to the size you prefer and drizzle melted chocolate over each square. (You could drizzle first then cut as well.)
Then top each cookie with slivered almonds.
Store prepared cookies in an airtight container for up to 3 days. You can also leave the prepared cookies in your cake pan and cover. I hope you enjoy them as much as we do!
If these ingredients align with your health regimen, enjoy a small serving and share the rest with your loved ones.