Mexican Chocolate Shortbread (Food Network Mag)

Submitted by:
I used pinon nuts instead of almonds like the original recipe

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


12 tbsp unsalted butter softened.
1 and 1/2 cups flour
1/2 cup pinons plus more for topping
6 tbsp cocoa powder
1 tsp ground cinnamon
1/4 tsp salt
1 tsp cayenne pepper
1/2 cup granulated sugar
2 tbsp raw sugar


preheat oven to 350 degrees
line a 9 inch square metal baking pan with parchment paper, leaving an overhang on all 4 sides.

pulse the flour, pinons cocoa powder, cinnamon, salt and cayenne in blender or food processor until nuts are finely ground.

Beat the butter and granulated sugar in a large bowl until mixture is light and fluffy. add the flour mixture and beat until just combined the dough will be a little crumbly. press the dough into the bottom of the prepared pan (you can cover dough with plastic wrap and use the bottom of a measuring cup to even out)

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. top with pinons lightly press them in. Sprinkle with the raw sugar. regrigerate until the dough is firm about 10 min.

bake until shortbread is slightly puffed and firm. 30 to 35 minues. remove the pan from oven and immediately retrace the strips with a knife, cool completely in the pan on a rack. lift up parchment paper to remove the shortbread from teh pan then separate into bars.


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