14 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
2 3.5-ounce (or one 7 ounce) milk chocolate bunnies, chopped
2 teaspoons canola oil
¼ cup slivered almonds, toasted
Sat fat 9g
How to Make It
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.
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