Grace Elkus
Hands-On Time
25 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 16

How to Make It

Step 1

Line a 9-inch springform pan or round cake pan with parchment paper, set aside.

Step 2

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

Step 3

Add the ground oats, all-purpose flour, confectioners’ sugar, almond flour, cornstarch, 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.

Step 4

Preheat the oven to 325°F. 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. 

Step 5

Remove from the refrigerator, remove the plastic wrap, and bake until very lightly golden, about 20 minutes. Let cool, then slice the shortbread along the scored lines.

Step 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.

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