Chocolate Shortbreads: Preheat oven to 350
degrees F (180 degrees C) with the rack in the center of the oven. Lightly
butter, or spray with a non stick vegetable spray, an 8-9 inch (20-23 cm) tart
pan with a removable bottom.
In a bowl, sift or whisk together
the flour, cocoa powder, and salt.
In the bowl of your electric mixer (or with a
hand mixer), beat the butter and sugar until smooth (1-2 minutes). Beat in the vanilla extract and egg yolk.
Scrape down the sides of the bowl as needed. Add
the flour mixture to the butter and sugar mixture and beat just until a dough
shortbread dough in an even layer onto the bottom of the tart pan.
Bake for about 20 - 25 minutes, or just until the shortbread
is set and no longer
Remove from oven and place on a wire rack.
While the shortbread is baking, melt the chocolate and butter in a heatproof
bowl, placed over a saucepan of simmering water (this can also be done in the
microwave). Immediately upon removing the shortbread from the oven, pour the
warm chocolate glaze over the shortbread and, using an offset spatula or back of
a spoon, evenly spread the glaze over the shortbread. Sprinkle with the chopped
nuts and press them gently into the glaze. Let the chocolate shortbread cool
completely then remove the sides of the tart pan and cut into 16 wedges.
Can be stored in an
container at room temperature for several days or they can be frozen
Scan For Demonstration Video