Excellence Roasted Almond shortbread

Recipe~Finder

Cooking time: Less than 60 minutes

Serves: 8

Type: Cake; Bread

Tools

Kitchen friendly view

By Thomas Schnetzler, Lindt master chocolatier

Ingredients

100g butter, unsalted
55g castor sugar
pinch of sea salt
1 vanilla bean, scraped
1 egg yolk, large (about 30g)
70g almond meal
140g plain flour
100g Lindt Excellence Roasted Almond Dark Chocolate
50g Lindt Excellence 70% Cocoa Dark Chocolate, molten and tempered
30g pistachio nuts, finely chopped
egg wash (one egg broken up with one tablespoon of milk or water)

Preparation method

Preheat the oven to 170°C (150 °C fan-forced)

Place the butter, sugar and vanilla into an electric mixer with a paddle attachment and mix until pale.

It is important not to cream the mixture for too long. Too light a butter sugar mixture may result in the shortbread spreading too much in the oven.

Add salt and egg yolk, mix well.

In a separate bowl combine almond meal and flour and run your fingers through the mixture ensuring there are no lumps of almond meal.

On slow speed, mix almond and flour mixture into the butter mix until just combined.

Place shortbread dough in cling film and place in the fridge to rest for 10 minutes.

On a lightly floured surface roll out shortbread to 3mm thickness.

Cut into rectangles approximately 4cm × 7cm.

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