Almond Shortbread Dipped in Chocolate Bunnies

almond-shortbread-chocolate-bunnies
Photo by Grace Elkus
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  • Serves 16
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 18 g
    • Sat Fat 9 g
    • Cholesterol 30 mg
    • Sodium 80 mg
    • Protein 3 g
    • Carbohydrate 23 g
    • Sugar 12 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 31 mg

Preheat the oven to 325°F. Line a 9-inch springform pan or round cake pan with parchment paper, set aside.

Pulse ½ cup oats in the bowl of a food processor until finely ground.

Add the ground oats, almond flour, all-purpose flour, cornstarch, confectioners’ sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix to lightly combine. Add the butter; mix on low speed until a dough forms.

Ingredients

  1. Check ½ cup old fashioned rolled oats
  2. Check ½ cup almond flour
  3. Check 1 cup all-purpose flour
  4. Check ¼ cup cornstarch
  5. Check cup confectioners’ sugar
  6. Check ½ teaspoon salt
  7. Check 14 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  8. Check 2 3.5-ounce (or one 7 ounce) milk chocolate bunnies, chopped
  9. Check 2 teaspoons canola oil
  10. Check ¼ cup slivered almonds, toasted

Directions

  1. Preheat the oven to 325°F. Line a 9-inch springform pan or round cake pan with parchment paper, set aside.
  2. Pulse ½ cup oats in the bowl of a food processor until finely ground.
  3. Add the ground oats, almond flour, all-purpose flour, cornstarch, confectioners’ sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix to lightly combine. Add the butter; mix on low speed until a dough forms.
  4. Press the dough into the prepared pan. Prick the dough with a fork, and use a knife to score the shortbread into 16 even wedges. Cover with plastic wrap and refrigerate for 20 minutes.
  5. Remove from the refrigerator, remove the plastic wrap, and bake for 20 minutes or until very lightly golden. Let cool, then slice the shortbread along the scored lines.
  6. While the shortbread is cooling, combine the chocolate bunnies with the canola oil in a microwave-safe bowl, stirring in 30-second increments. Dip the wide end of each shortbread wedge into the chocolate, then place on a parchment-lined baking sheet. Sprinkle the chocolate-dipped section with the toasted almonds. Place in the refrigerator until the chocolate is set, about 10 minutes.