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
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.
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.
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1 cup (130
grams) all-purpose flour
1/4 cup (25 grams)
unsweetened cocoa powder (regular or Dutch-processed)
1/4 teaspoon salt
1/2 cup (113 grams)
unsalted butter, room
1/2 cup (100
grams) granulated white
1 teaspoon pure vanilla extract
(90 grams) semi sweet or bittersweet chocolate, chopped (or 1/2
cup (120 ml) semi sweet chocolate chips)
tablespoons (28 grams) unsalted butter, cut into pieces
(80 ml) salted or unsalted toasted nuts (pistachios, almonds, walnuts,
pecans, or hazelnuts) , coarsely chopped