Cozy Dark Chocolate Almond Shortbread Recipe

The scent of toasted almonds and melting chocolate fills my kitchen with warmth during the holidays. I created this Dark Chocolate Almond Shortbread recipe to capture that cozy feeling in every single bite.

This dough comes together easily and results in a texture that is tender and rich. You will appreciate how the zesty candied orange peel cuts through the deep cocoa notes.

What Sets This Dark Chocolate Almond Shortbread Apart

This recipe transforms simple pantry staples into a bakery-quality dessert with very little effort. I appreciate that the dough comes together in one bowl without needing complicated equipment.

The balance of bittersweet chocolate and nutty almond extract prevents the cookies from being too sweet. It is a wonderful companion for a hot cup of coffee or an afternoon tea break.

You can easily prepare the dough ahead of time and keep it in the fridge until you are ready to bake. Slicing and baking fresh cookies on demand is my favorite way to handle holiday hosting.

If you enjoyed this buttery treat, my Savory Morning Glory Muffins Recipe offers a wholesome start to your day, and the Ultimate Chocolate Orange Cake Recipe delivers that same citrus-cocoa magic in cake form. Both recipes bring that cozy homemade feeling right to your kitchen.

Everything You Need for Perfect Dark Chocolate Almond Shortbread

Here are the pantry staples required for this recipe:

• All-purpose flour: Provides the main structure for the cookie dough.
• Powdered sugar: Creates the tender melt-in-your-mouth texture unlike granulated sugar.
• Unsalted butter: Needs to be softened to room temperature for proper creaming.
• Dark chocolate chunks: I prefer chopping a bar for better melting pockets, but chips work too.
• Almond extract: Adds a distinct nutty aroma that pairs beautifully with chocolate.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Vanilla extract: Smooths out the flavor profile.
• Candied orange peel: Homemade or store-bought adds a chewy, zesty kick.
• Granulated sugar: Used specifically for making the candied peel if doing it from scratch.
• Navel oranges: You need the thick peel for candying.

Step-by-Step Dark Chocolate Almond Shortbread Instructions

Let’s get baking!

1. If you are making the candied peel from scratch, start the night before by removing the peel from the oranges in vertical strips. Boil the peels in water for about 15 minutes to soften them, then drain. Simmer the peels in a fresh pot with the sugar and water for about 45 minutes until they turn translucent and shiny. Let these dry on a wire rack overnight before chopping them into small pieces for the Dark Chocolate Almond Shortbread.
2. When you are ready to make the dough, place the softened butter and powdered sugar in a medium mixing bowl. Cream them together on medium speed until the mixture looks pale, creamy, and fluffy.
3. Add the vanilla extract, almond extract, and salt to the butter mixture. Mix everything until it is fully combined, scraping down the sides of the bowl to ensure no butter is left unmixed at the bottom.
4. Pour in the all-purpose flour and mix on low speed. You want to stop mixing as soon as the flour disappears to avoid overworking the dough.
5. Gently fold in the chopped candied orange peel and the dark chocolate chunks by hand or with a spatula. The dough should look studded with goodies throughout.
6. Turn the dough out and shape it into a log that is roughly 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate it for at least one hour to firm up.
7. Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper. Take the chilled log out of the fridge and use a sharp knife to slice it into rounds that are about 1/4 inch thick.
8. Arrange the slices on the prepared baking sheets with a little space between them. Bake for 13 to 16 minutes, or until the edges are just starting to turn a light golden color. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

My Best Tips for Perfect Dark Chocolate Almond Shortbread

Make sure your butter is truly softened to room temperature before you start mixing. Cold butter will not cream properly with the powdered sugar and affects the final texture of the Dark Chocolate Almond Shortbread.

I always recommend chilling the dough log for at least an hour to ensure clean slices. If the dough is too soft, the cookies will spread too much and lose their round shape in the oven.

Do not overmix the dough once you add the flour. Mixing just until combined ensures your Dark Chocolate Almond Shortbread stays tender rather than becoming tough.

How to Serve This Dark Chocolate Almond Shortbread

I love serving these cookies on a holiday platter alongside gingerbread or spice cookies. The dark chocolate and orange flavors pop against the spices of other seasonal treats.

They also pair wonderfully with an espresso or a dark roast coffee in the morning. The bitterness of the coffee highlights the rich Dark Chocolate Almond Shortbread sweetness.

Come see what else I’m baking on Pinterest.

Dark Chocolate Almond Shortbread

---

• Author: Amelia Bryan
• Total Time: 1 hr 26 min
• Yield: 18 cookies
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Buttery, melt-in-your-mouth shortbread cookies packed with dark chocolate chunks and homemade candied orange peel. A sophisticated holiday treat.

---

Ingredients

• 120g (3/4 cup) powdered sugar
• 150g (1 cup) candied orange peel, chopped
• 280g (2 cups) all-purpose flour
• 170g (12 Tablespoons) unsalted butter, softened
• 120g (3/4 cup) dark chocolate chunks
• 1 tsp almond extract
• 1/4 tsp vanilla extract
• 1/2 tsp salt
• 400g (2 cups) granulated sugar (for candied peel)
• 2 large navel oranges (for candied peel)
• 480g (2 cups) water (for candied peel)

---

Instructions

1. Prepare the candied peel by boiling orange zest strips in water for 15 minutes, draining, and then simmering in sugar water for 45 minutes until translucent. Dry overnight.
2. Cream the softened butter and powdered sugar together until light and fluffy.
3. Mix in the vanilla extract, almond extract, and salt until combined.
4. Add the flour and mix until just incorporated, being careful not to overwork the dough.
5. Fold in the chopped chocolate chunks and prepared candied orange peel.
6. Shape the dough into a 2-inch wide log, wrap in plastic, and chill for at least 1 hour.
7. Preheat oven to 350°F and line baking sheets with parchment paper.
8. Slice the chilled dough into 1/4-inch rounds.
9. Bake for 13-16 minutes until edges are lightly golden.
10. Cool on wire racks before serving.

Notes

You can dip the finished cookies in melted chocolate for extra indulgence.

• Prep Time: 1 hr 10 min
• Drying Time: 8 hr
• Cook Time: 16 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 185
• Sugar: 14g
• Sodium: 65mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: Dark Chocolate Almond Shortbread, candied orange cookies, almond shortbread recipe, holiday baking, slice and bake cookies