These shortbread are the ultimate dunking biscuits – tea, coffee or hot chocolate, it doesn’t matter, they are just perfect! The chocolate layer melts so they can soak up just enough of the liquid while still retaining a crunch from the roasted almonds. They would be perfect served with scones as part of an afternoon tea, or simply on pretty, floral china as a spring afternoon treat!
This shortbread uses the classic 3-2-1 recipe, with 3 parts flour (with a little bit of rice flour for crumbliness!), 2 parts good quality salted butter and one part caster sugar, but the nuttiness of the roasted almonds takes them to another level entirely! It’s really important not to roll the dough out too thinly, as you want thick, crumbly shortbread and not thin biscuits.
Roasted almond and dark chocolate shortbread:
- 280g plain flour
- 2 dessert spoons of rice flour or ground rice
- 200g good quality salted butter
- 100g caster sugar
- 80g whole almonds
- 200g dark chocolate
- Heat the oven to 180C, then spread the almonds out on a baking tray and cook for 10 minutes, then take them out of the oven and allow to cool completely.
- Cream the butter and sugar together until light and fluffy, then stir in the flours until you have a smooth dough (you may need to use your hands at the end!)
- Roughly chop the almonds and then mix them into the shortbread dough.
- Form the dough into a ball and then roll out to a thickness of 2cm.
- Either cut the shortbread into squares or use a cutter, then place the shapes onto a lined baking tray and bake for 18 minutes until lightly golden.
- Transfer the shortbread onto a wire rack to cool.
- When they are completely cool, melt the dark chocolate in a bowl over a pan of boiling water, then tip each shortbread into the chocolate so a third of it is covered, then leave to set on the rack.