These Chocolate Almond Shortbread Cookies are my take on a chocolate Baci Di Dama – Italian shortbread cookies made with ground almonds.
I know you’ve probably had your cookie fix now that Christmas is over but I just couldn’t resist posting this recipe. Such cute little chocolate cookies filled with ground almonds / almond meal and baked all the way through so they’re crumbly and crunchy.
WHY YOU’LL LOVE THESE CHOCOLATE ALMOND SHORTBREAD COOKIES
Chocolate and almond make a wonderful flavour combination. These are cute and simple to make
Easy. A very simple cookie dough, rolled and baked, then filled with caramelised white chocolate.
Yes, as with most cookies, these can be made a few days in advance and keep well
Store in an airtight container, in the fridge for a week to 10 days. Take them out half an hour before eating so they come to room temp.
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I just love these sweet little Chocolate Almond Shortbread Cookies. I’ve been wanting to make a chocolate version of my Baci Di Dama ever since I made those, what seems like an eternity ago.
My hubby and I discovered Baci Di Dama (which means ‘ladies kisses’ in Italian) when we were on our honeymoon in Venice and just fell in love with the flavour. Traditionally the cookies are not flavoured with chocolate as these ones are though, but filled with it instead. These ones I’ve filled with the caramelised white chocolate that I made just a couple of weeks back.
How to make these Chocolate Almond Shortbread Cookies
These, like most cookies use just a very simple cookie dough. Just 6 ingredients. The filling is essentially just melted chocolate so that’s super simple too.
Start by creaming together butter and sugar, then add some dry ingredients made up of almond meal (ground almonds), flour and cocoa. I used dutched processed cocoa here for a darker colour but you can certainly use plain unsweetened cocoa.
I just adore the shape these end up – like little chocolate mounds with cracks all over. Too cute.
I used my caramelised white chocolate to fill these but if you don’t want to make that, then simply use white chocolate or even milk or dark chocolate. Easy.
Once these cookies are stuck together they just look so unique and not the sort of cookie you see every day. The flavour of almonds and chocolate together is wonderful and that simple chocolate filling just makes these Chocolate Almond Shortbread Cookies a beautiful little special treat.
- 180 g almond meal (ground almonds)
- 195 g (1 1/2 cups / 6.8oz) plain (all purp) flour
- 28 g (1/4 cup / 1oz) dutched processed cocoa (or plain unsweetened cocoa)
- 180 g granulated white sugar
- 185 g (1 + 2/3 sticks / 6.5oz) unsalted butter, softened
- 100 g (3.5oz) caramelised white chocolate - (notes)
- Preheat oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
- Whisk together the almond meal, flour and cocoa and set aside
- Beat together the butter and sugar and light and creamy. Add the dry ingredients and mix together by hand until all combined. Roll little balls (about 10g each or 2 teaspoons - see notes) and place on a plate in the freezer for 15 minutes. This will stop them from spreading too quickly once they go in the oven. Transfer the balls to baking trays, 2 inches apart and bake in the oven for 20 minutes turning the trays at the halfway point.
- Let them cool on the trays for 3 minutes then transfer to a cooling rack to cool completely. Place in the fridge (see notes).
- Melt the chocolate in a bowl in the microwave, in 30 second increments stirring well between each until JUST melted. Allow to cool a little. Drop a little chocolate onto the flat side of half of the cookies, then place them back in the fridge for a couple of minutes to set (see notes). Add a little more chocolate to each one and sandwich together with another cookie.
- For best results you should always weigh ingredients like flour and sugar. Kitchen Scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You can check out my caramelised white chocolate recipe, or just use plain white chocolate. Other fillings you could use: dark or milk chocolate, dulce de Leche, Nutella, buttercream or raspberry ganache.
- Placing the cookies in the fridge makes the chocolate set a little quicker and so the melted chocolate doesn’t just drip right off the edge.
- After topping with chocolate the first time, the fridge again will help this set so you can add a little more chocolate to each then stick them together.
- Feel free to replace the almond meal in this recipe with hazelnut meal (which I believe is more traditional). Also, feel free to make your own from scratch.
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