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I've been making this recipe for years. Time to do it again for Christmas....
If at all possible, use gluten-free flour mix, rather than regular wheat flour. Shortbread based on rice flour is vastly superior to the stuff made from regular flour.
Time: about 90 minutes
1 1/4 cups icing sugar
3/4 cup butter
6 sqs. semi-sweet chocolate, melted and cooled
1 tsp. vanilla
1 cup flour
1 cup ground almonds
1/4 tsp. salt
1 cup chocolate chips
1/2 cup sliced toasted almonds
Cream butter and sugar until light and fluffy. Blend in melted chocolate and vanilla. Mix well. Add flour, ground almonds, and salt. Press into a 12"X9"rectangle on an ungreased cookie sheet. Sprinkle with chocolate chips and almonds. Bake at 250 degrees for 45-50 minutes. Cool on the pan on a wire rack. Chill and cut.
If at all possible, use gluten-free flour mix, rather than regular wheat flour. Shortbread based on rice flour is vastly superior to the stuff made from regular flour.
Time: about 90 minutes
1 1/4 cups icing sugar
3/4 cup butter
6 sqs. semi-sweet chocolate, melted and cooled
1 tsp. vanilla
1 cup flour
1 cup ground almonds
1/4 tsp. salt
1 cup chocolate chips
1/2 cup sliced toasted almonds
Cream butter and sugar until light and fluffy. Blend in melted chocolate and vanilla. Mix well. Add flour, ground almonds, and salt. Press into a 12"X9"rectangle on an ungreased cookie sheet. Sprinkle with chocolate chips and almonds. Bake at 250 degrees for 45-50 minutes. Cool on the pan on a wire rack. Chill and cut.
