Pin It Chocolate Dipped Almond Shortbread cookies are my favorite way to turn a simple bake into something special for any occasion. These delicate buttery cookies are loaded with roasted almond flavor. Once baked until golden they get dipped in glossy melted chocolate and a final touch of sea salt. Every bite is a blissful combination of crisp nutty shortbread and creamy chocolate that melts in your mouth. If you love effortless yet impressive treats this recipe is bound to become your new go-to.
The first time I brought these to a holiday party they disappeared before I could even grab a second one. My family now expects a batch every winter and they never last more than a day or two on the counter.
Ingredients
- Unsalted butter: room temperature for tender melt-in-your-mouth cookies Choose a high quality European-style butter if possible
- Powdered sugar: gives a light texture and helps the dough hold together smoothly Sift it for the best results
- All-purpose flour: forms the structure Use fresh flour for lighter cookies
- Almond flour: adds rich toasty almond flavor and a subtle chewiness Look for finely ground almond flour for the best texture
- Chopped toasted almonds: offer bites of crunch and amplify the nutty aroma Use freshly toasted nuts for deeper flavor
- Pure vanilla extract: brings a sweet fragrant note Choose a brand with real vanilla beans if you can
- Fine sea salt: balances the sweetness and rounds out all the flavors
- High quality semisweet or dark chocolate for dipping: gives a glossy crisp finish Use bars chopped by hand rather than chips for the best melt
- Flaky sea salt: to sprinkle over the chocolate brings out all the flavors and adds a pop of texture Use the best flaky salt you can find
Instructions
- Make the Dough:
- In a large bowl cream room temperature butter with powdered sugar until it looks pale and fluffy This step takes three to four minutes by hand or about two with a mixer It is crucial for that tender texture
- Mix in the Almonds:
- Add the almond flour finely chopped toasted almonds vanilla extract and sea salt Mix until everything is combined and you can smell the almonds
- Bring in the Flour:
- Stir in all-purpose flour in two parts mixing just until no streaks remain The dough will seem crumbly at first but should come together when pressed You want to avoid overmixing so the cookies stay light
- Shape and Chill:
- Divide dough into two logs about two inches wide Wrap tightly in plastic and chill at least one hour to make slicing easier and keep the cookies from spreading
- Slice and Bake:
- Slice each log into half-inch rounds and arrange on a parchment-lined baking sheet with an inch between them Bake in a preheated oven at 325 degrees Fahrenheit for fifteen to eighteen minutes until edges are golden Let cookies cool completely on the pans
- Melt and Dip:
- While cookies cool melt the chopped chocolate in a heatproof bowl over a pan of gently simmering water Stir until smooth and glossy Dip each cooled cookie halfway into the chocolate letting excess drip off Place on parchment and sprinkle with flaky sea salt
- Set and Enjoy:
- Let dipped cookies rest at room temperature or in the fridge until the chocolate hardens Store in an airtight container for up to a week
Pin It Toasted almonds are my absolute favorite part They add warmth and a satisfying crunch that takes a usually delicate cookie to another level The year my niece helped toast and chop the nuts with me is still one of my coziest kitchen memories
Storage Tips
These cookies keep best in an airtight tin at room temperature for up to seven days The chocolate stays shiny if you keep them away from heat and sunlight For even longer storage you can freeze the undipped cookies up to three months and dip in chocolate after thawing
Swaps and Substitutions
If you love other nuts swap in pecans or hazelnuts for the chopped almonds For chocolate you can use milk white or even a flavored dark chocolate like orange or mint Just make sure you use real chocolate bars instead of chips for the smoothest dip
Serving Suggestions
Stack them in clear cellophane bags tied with a ribbon for gifts or arrange on a pretty platter for parties These are beautiful alongside afternoon tea or as the finish to a winter gathering
Cultural and Holiday Context
Almond shortbread is loved across many cultures from European Christmas traditions to Middle Eastern nutty butter cookies The chocolate dip makes this batch extra special for celebrations and elegant dessert platters
Seasonal Adaptations
Add a little orange zest to the dough for a wintery twist Sprinkle lightly toasted coconut on top of the chocolate for spring gatherings Switch up the sea salt for crushed freeze dried berries in summer
Success Stories
Everyone in my house agrees these are the best cookies for holiday swaps My neighbor keeps reminding me to text her whenever I bake a new batch because she wants to save a few for her morning coffee
Freezer Meal Conversion
To freeze form the dough into logs wrap well and freeze up to three months Slice and bake from frozen adding an extra minute or two to the bake time Dip in chocolate after cooling completely
Pin It The contrast of toasted almonds and glossy chocolate makes these cookies impossible to resist They shine as a homemade gift or sweet finish to any celebration
Recipe FAQs
- → What kind of chocolate is best for dipping?
Use high-quality dark or semi-sweet chocolate for a rich, smooth coating that pairs well with almond shortbread.
- → Can sea salt be substituted or omitted?
Yes, use flaky salt for a light touch or omit if preferred. Sea salt enhances chocolate and almond notes.
- → How do I achieve crisp texture in cookies?
Chill dough before baking and avoid overmixing, ensuring cookies remain tender and crisp after baking.
- → How long should the cookies cool before dipping?
Let cookies cool completely to room temperature; this prevents chocolate from melting off and yields a smooth finish.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature. Chocolate coating keeps best in a cool, dry spot.