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Chocolate Nut Shortbread

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Submitted by lmilbrath

YIELD

1 dozen

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 ¼ 532
¼ 59
CUP ML COCOA POWDER
dark
½ 118
CUP ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 237
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
melted
½ 118
CUP ML WALNUTS
finely chopped, or pecans
4 2E+1
TEASPOONS ML SUGAR

Directions

Preheat oven to 300℉ (150℃).

Cover baking sheet with parchment paper; draw two circles, each 7 to 7½ inches.

Measure flour, cocoa, sugar and salt into the food processor or into the large bowl of electric mixer.

Mix well.

Cut the butter into thin slices and add to the flour mixture.

Mix or process until mixture resembles moist sand.

Add the chocolate and nuts and continue mixing until a dough forms.

Shape dough into a smooth ball.

Cut the dough into quarters.

Shape each quarter into a smooth ball.

Place dough ball onto the center of each circle drawn on the parchment paper.

Flatten the round to within ½ inch of the inside edge of the round.

With a fork, make impressions on the top of each round and use the fork to round off the edges.

Sprinkle each round with 1 teaspoon sugar.

With a straight knife, cut each round into eight wedges; leave wedges in place.

Bake for 1 hour or until the shortbread is a light golden color.

With a straight-edged knife, cut the wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 924 59% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 33g 164%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 158mg 7%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 24%
Sugars g
Protein 27g
Vitamin A 28% Vitamin C 0%
Calcium 5% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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