Chocolate Dipped Almond Shortbread Cookies

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Chocolate Dipped Almond Shortbread Cookies
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Health Score:
46 / 100
1 hr 30 min.
ready in 2 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie123 cal.(6 %)
Protein2 g(2 %)
Fat6 g(5 %)
Carbohydrates14 g(9 %)
Sugar added9 g(36 %)
Roughage1.1 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.7 mg(6 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium144 mg(4 %)
Calcium21 mg(2 %)
Magnesium21 mg(7 %)
Iron1.4 mg(9 %)
Iodine1 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids3.4 g
Uric acid4 mg
Cholesterol20 mg
Complete sugar9 g


For the dough
250 grams Pastry flour
1 generous pinch Baking powder
100 grams fine sugar
1 packet Bourbon vanilla powder
50 grams ground almonds
1 medium egg yolk
1 Tbsp Rum
175 grams cold butter (cubed)
For decorating
50 grams Apricot jam
300 grams Dark couverture chocolate
blanched almonds (halves, for garnish)
How healthy are the main ingredients?

Preparation steps


Sift the flour into a large bowl and mix with the baking powder, sugar, bourbon-vanilla sugar and ground almonds. Add the egg yolk, rum and butter cubes and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.  


Roll the dough out on a floured surface to about 2-3 mm thick. out dough 2-3 mm (approximately 1/10 inch) thick on a floured surface. Cut into scalloped circles about 2.5 cm (approximately 1 inch) and 3.5 cm (approximately 1 1/2 inches) in diameter. Place on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for about 13 minutes, until golden brown. Remove from the oven and cool on a wire rack. 


To decorate: Heat the apricot jam, brush onto the bottom of the smaller cookies and secure onto the larger cookies. 


Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled, stacked cookies in the melted chocolate, top with a blanched almond half and place on a baking sheet lined with parchment paper to harden.