Mexican Chocolate Shortbread

Name: Mexican Chocolate Shortbread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 18
Cuisine: Mexican
Ingredients: 3 Tbsps sliced almonds, plus more for topping; 6 Tbsps Dutch-process cocoa powder; 355 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 teaspoon ground cinnamon; 2 Tbsps raw sugar; 0 teaspoons salt; 12 Tbsps unsalted butter, softened, plus more for the pan

The recipe Mexican Chocolate Shortbread could satisfy your Mexican craving in approximately 1 hour. This dessert has 145 calories, 2g of protein, and 9g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 18. Head to the store and pick up ground cinnamon, dutch-process cocoa powder, salt, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Ingredients you will need

Cocoa Powder

Cinnamon

Almonds

Ground Cayenne Pepper

Butter

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Food Processor

Baking Pan

Oven

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Blender

Bowl

Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Measuring Cup

Plastic Wrap

Frying Pan

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in.

Ingredients you will need

Almonds

Dough

Equipment you will use

Knife

Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Ingredients you will need

Raw Sugar

Dough

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Oven

Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Baking Paper

Knife

Oven

Frying Pan

Photograph by Steve Giralt

Equipment

Ingredients

Servings:

3Tbsps

sliced almonds, plus more for topping 6Tbsps

Dutch-process cocoa powder 355milliliters

all-purpose flour 118milliliters

granulated sugar 1teaspoon

ground cinnamon 2Tbsps

raw sugar 0teaspoons

salt 12Tbsps

unsalted butter, softened, plus more for the pan

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.