Nutty Chocolate Shortbread Wedges

Nutty Chocolate Shortbread Wedges
Photo by Scott Phillips


  • 3 oz. bittersweet or semisweet chocolate, coarsely chopped (a generous ½ cup)
  • ¾ oz. (¼ cup) unsweetened cocoa powder, preferably Dutch-processed
  • ½ cup (2 oz.) coarsely chopped pecans or walnuts, toasted and cooled, or chopped pistachios
  • ¼ tsp. table salt
  • ½ tsp. pure vanilla extract
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 1 large egg yolk
  • + 3 more ingredients
    • ¼ lb. (½ cup) unsalted butter, at room temperature; more for the pan
    • 1 oz. (2 Tbs.) unsalted butter, cut into two pieces
    • ½ cup granulated sugar

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter the bottom and sides of a 9-1/2-inch fluted tart pan with a removable bottom. In a medium bowl, combine the butter, sugar, cocoa, and salt. Beat with an electric mixer on medium speed until well blended. Scrape ...

View full recipe at Fine Cooking


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