Chocolate Espresso Almond Flour Shortbread Cookies: a deliciously buttery cookie dipped in luscious chocolate and coated with crushed almonds. These cookies are the perfect addition to the Christmas dessert table – this year and every year!
My husband asked me a simple, yet profound question last weekend. We were sitting at Core Life Eatery (you have to go!), enjoying lunch, and he’d asked me if I ever thought of starting a blog post “series” about the journey to perfecting a recipe. Up until then, I had never entertained the possibility! I think it’s easy for us home cooks to get stuck in a routine of making recipes we’re comfortable with. Going back to classics, like Spiced Chickpea Stew or Slow Cooker Hoisin Chicken. Which is totally not a bad thing!! My husband really challenged me to step outside my comfort zone and cook things I’m afraid of cooking (hey, eggplant…).
I’m an everyday cook, just like you. I’m a twenty-something who has a passion for good food, good flavors, and good nutrition. But I’m not a spectacular, out-of-this-world cook. I’m not a trained chef and can’t whip up my own baked goods without following a tiny bit of a recipe first (see these Hazelnut Date-Filled Cinnamon Rolls). The flour to fat to sugar ratio is just something I can’t seem to learn!
I loved Josh’s idea about journeying to recipe perfection. I definitely don’t get all my recipes right on the first try! Cookie dough ends up in the garbage more often than you’d think. And I’ve certainly used spices that really just don’t belong together.
This is what I want to do: every quarter (hey, this girl works full-time!), I’m taking on a cooking or baking challenge. I’ll choose something that kind of frightens me to make and share the process with you as I go! At the end of the quarter, I want to have that recipe damn near perfect – just so I can say I did it.
What better time to start than the first of the year?!
First up: PIE!
I’m not lying to you: I have never made a pie from scratch. I’ve watched my mom fill store-bought pie crusts with apples and brown sugar, but have never actually created a pie (crust and all) from scratch.
But first: cookies! These Almond Flour Shortbread Cookies were sort of a story on their own. I started with the almond flour base, but as I was working with the dough, I realized it was way too wet. So in went a cup of flour. And they turned out beautifully! Short story: these almost went into the trash, but if I hadn’t baked them, we’d never know how amazingly delicious these cookies could be!
I haven’t tried baking a gluten-free version yet, but stay tuned. I might attempt it. The more cookies the merrier!
I went a step further than just Almond Flour Shortbread Cookies. I added espresso and dipped them in chocolate! Hello! What more could a girl ask for?!
Fair warning: the hardest part about these cookies is rolling out the cold dough into a log shape. It’s just a little bit crumbly, so it takes some work to keep the dough packed tightly enough as you roll it. But I promise: it’s SOOO worth it! These cookies bake up perfectly and settle into a soft, crumbly shortbread cookie. That gets dipped in milk chocolate. And covered in almonds. Aren’t you excited?!
On Christmas Day, our dessert table has more food on it than the regular table (no shame). Mom’s pumpkin roll, peanut butter blossoms, carefully-frosted sugar cookies, no-bake cookies, and now, Almond Flour Shortbread Cookies! I guarantee even Santa will eat these up.
Pin these goodies for later!
- 2 c. almond flour
- 1 c. all-purpose flour
- 1/2 c. confectioner's sugar
- 1/4 tsp salt
- 1/2 c. unsalted butter, softened
- 1 Tbsp instant coffee
- 1 Tbsp boiling water
- 1 tsp vanilla extract
- 4 oz. quality milk or dark chocolate, chopped
- 2 tsp coconut oil
- 1/4 - 1/3 c. crushed almonds, for dipping
Add the butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy.
Add the almond flour, all-purpose flour, salt, and vanilla extract.
In the meantime, bring 1 Tbsp water to a boil and add the instant coffee granules, stirring until they dissolve. Add the espresso mixture to the rest of the batter.
Turn the mixer to low speed and mix until well-incorporated. The dough should resemble wet sand, but should pack together tightly without losing its shape. Form into a large ball.
Turn the ball of dough out into a large piece of plastic wrap. Wrap the dough tightly and refrigerate 30 minutes to chill.
Preheat the oven to 350 F and line a cookie sheet with parchment paper.
Unwrap the dough. Here, you may either choose to roll the dough into a log with your hands or roll it between two sheets of wax paper to prevent sticking. The dough should be rolled to form a log shape with the circumference being the size of your cookie. The dough may crumble a little as you work with it, but don't give up. Keep working at it and it should pack together without falling apart!
Using a very sharp serrated knife, cut slices of cookie dough into 1/2" thickness. Let your knife do the work so you aren't forcing the knife into the dough. Use a sawing motion. Place each cookie onto the prepared baking tray.
Bake the cookies at 350 F for about 12-13 minutes. Remove and cool 10 minutes before removing to a wire rack to cool completely.
In a microwave safe bowl, melt the chocolate and coconut oil in 30 second increments until completely melted. When the cookies have cooled completely, dip one half of each cookie into the melted chocolate, scraping the excess off the back of the cookie (scrape it along the side of the bowl).
While chocolate is still wet, dip or sprinkle crushed almonds on top. Set on a piece of wax paper to dry completely. If needed, place the cookies into the refrigerator or freezer for a few minutes to harden the chocolate.
Store in an airtight container at room temperature.
Nutrition per 1/12 of the recipe:
Calories: 190 Protein: 2g Carb: 17g Fat: 14g