Rating: 5 stars
2 Ratings
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  • 2 Ratings


Credit: Grace Elkus

Recipe Summary test

25 mins
1 hr 15 mins
Serves 16


Ingredient Checklist


Instructions Checklist
  • 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, 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

260 calories; fat 18g; saturated fat 9g; cholesterol 30mg; sodium 80mg; protein 3g; carbohydrates 23g; sugars 12g; fiber 1g; iron 1mg; calcium 31mg.