Chocolate Almond Shortbread

Ingredients

• 1/2 cup blanched almond, whole (3 oz)
• 1 cup all-purpose flour
• 1/2 cup superfine sugar
• 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut into small pieces
• confectioners' sugar, for dusting

Directions

1. 1

   Put oven rack in middle position and preheat oven to 375°F

2. 2

   Pulse almonds with flour, granulated sugar, cocoa, vanilla extract, cinnamon, and salt in a food processor until very finely chopped.

3. 3

   Add butter and pulse just until a dough forms.

4. 4

   Press dough evenly into an ungreased 9-inch square baking pan with your fingers.

5. 5

   Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.

6. 6

   Bake until cookies are dry to the touch, 15 to 17 minutes.

7. 7

   Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot.

8. 8

   Recut hot cookies into triangles, then cool completely in pan.

9. 9

   Dust with confectioners sugar just before serving.

10. 10

    **Note: Cookies can be made 5 days ahead and kept in an airtight container at room temperature.

11. 11

    Makes 32 cookies.