Baking · Shortbread
Cocoa Almond Shortbread Wedges
Alkali-processed baking cocoa gives these wedges a deep chocolate flavor without adding melted chocolate. Chopped almonds bring a crisp contrast to the buttery shortbread crumb.
Jump to ingredients
- Yield
- 12 wedges
- Prep
- 15 min
- Cook
- 30 min
- Rest / chill
- 25 min
- Total
- 70 min
Ingredients
1/4 cup unsweetened baking cocoaEqual Exchange: USDA Organic
1 cup all-purpose flourKing Arthur: USDA Organic
1/2 cup raw almonds, finely choppedWoodstock: USDA Organic- 8 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 teaspoon fine salt
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Toast chopped almonds
Heat the oven to 325°F. Spread almonds on a small baking sheet and toast for 5 minutes until fragrant; cool on the sheet for 5 minutes while preparing the dough.
Blend cocoa dough
Beat softened butter, sugar and salt with a spoon until creamy. Sift in flour and cocoa, add the almonds and stir just until the crumbs hold together when squeezed; do not taste the raw dough.
Press and score
Press evenly into a parchment-lined 9-inch round metal cake pan. Score 12 wedges lightly with a knife and prick the surface with a fork to limit puffing.
Bake the shortbread
Bake for 23 to 25 minutes until the surface looks dry and the edges are firm. Cocoa hides browning, so use the set texture rather than waiting for a color change.
Cut while warm
Cool for 10 minutes, recut along the scored lines, then leave another 10 minutes before lifting the wedges carefully onto a rack. Total cooling time, including almonds, is 25 minutes.
Kitchen tips
Chop almonds small enough that a knife can pass through the warm shortbread.
Use softened, not melted, butter so the dough presses evenly without turning greasy.
Substitutions
For a nut-free variation, omit the almonds and use 2 extra tablespoons flour; inspect cocoa and flour labels for your needs.
Use firm dairy-free baking sticks in place of butter if needed. A labeled gluten-free baking blend can replace the flour, though wedges may crumble more easily.
Storage
Cool completely and store airtight at room temperature for up to 4 days. Freeze with parchment between layers for up to 1 month.
Serving suggestions
Serve a small crisp wedge with coffee or tea, or pair with fresh raspberries for a tart contrast to the cocoa.
Make ahead
Bake a day ahead and cool fully before boxing. Keep separate from moist cakes or fruit so the shortbread stays crisp.
Allergen details
Contains: wheat, milk, almonds.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Equal Exchange Organic Baking Cocoa - 8 oz × 1 — $15.73
- King Arthur All Purpose Flour - 2 2 # × 1 — $7.41
- Woodstock Organic Raw Almonds - 7.5 oz × 1 — $10.07
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Read recipe →Frequently asked questions
Is the cocoa sweetened?
Use unsweetened baking cocoa. Hot cocoa drink mix contains sugar and other ingredients and will not behave the same way here.
Why cut the wedges twice?
Scoring marks portions before baking, while cutting again when warm prevents the fully cooled shortbread from shattering into uneven pieces.