# What You'll Need:
→ Shortbread Dough
01 - 2 cups all-purpose flour
02 - 3/4 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1/2 cup finely chopped almonds
05 - 1/4 teaspoon salt
06 - 1 teaspoon vanilla extract
→ Chocolate Coating
07 - 8 ounces semisweet chocolate, chopped
08 - 1 tablespoon coconut oil
09 - Sea salt flakes, for garnish
# Step-by-Step Guide:
01 - Cream the softened butter with sugar in a mixing bowl until pale and fluffy. Blend in vanilla extract and salt, then fold in flour and chopped almonds until the dough just comes together.
02 - Divide dough, roll into a log, and wrap tightly in cling film. Chill for 30 minutes. Slice chilled dough into 1/4-inch thick rounds and arrange them on a parchment-lined baking sheet.
03 - Preheat oven to 350°F. Bake cookies for 14-16 minutes until edges turn golden. Transfer to a wire rack to cool completely.
04 - Combine chopped semisweet chocolate with coconut oil in a microwave-safe bowl. Heat in short intervals, stirring between each, until completely smooth and melted.
05 - Dip half of each cooled cookie into melted chocolate. Place on parchment paper, sprinkle with sea salt flakes, and let stand until chocolate is set.
