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16 oz.
9 oz.
1 Tbsp.
1/2 tsp.
22 oz.
4 oz.
3 oz.
1.5 tsp.
Chocolate Truffle Topping:
6 oz.
24 oz.
5 oz.
2.5 oz.
1 tsp.
7 oz.
16 oz.
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Butter, softened
Sugar, granulated
Vanilla
Almond extract
Flour, all purpose
Rice flour
Almond flour
Salt
Butter
Semisweet or bittersweet chocolate
Sugar
Cocoa
Curry powder
Egg
Toasted chopped almonds
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Procedure
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In stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add vanilla and almond extract. Add dry ingredients and mix until mixture is moistened, but still crumbly.
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Press mixture into sheet pan lined with parchment. Sprinkle top with sugar, and roll out until smooth and even. Pierce the top of the shortbread with a fork or meat tenderizer.
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Bake at 350°F for approximately 20-25 minutes until top is light golden brown.
For chocolate truffle topping
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Over double boiler, melt butter, chocolate, sugar, and cocoa together. Remove from heat. Add egg and stir until blended.
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Spread chocolate truffle topping over shortbread. Sprinkle with toasted chopped almonds. Bake for 5-10 minutes until mixture is set. Cut into bars while still warm.
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