Double Dark Chocolate Salted Pecan Shortbread
Ingredients
A note about gluten: When made with gluten-free flour, this recipe is gluten free.
1 cup
all-purpose flour (or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
4 oz. (about 1 cup)
pecan halves
¼ cup
sugar
¼ tsp.
kosher salt
8 tbsp. (1 stick)
Kowalski's Unsalted Butter, cold, cut into ¼" pieces
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
2 ½ oz.
bittersweet baking chocolate, very finely chopped
1
egg yolk
2 tbsp.
heavy cream, plus more for brushing the cookies
1 tbsp.
freshly ground Kowalski's Sea Salt, for finishing
Directions
- Using a food processor, process first 4 ingredients (through kosher salt) until nuts are finely ground.
- Add butter and vanilla; pulse just until fine crumbs form and you can almost press dough together between your fingers.
- Pour crumbs into a mixing bowl. Add chocolate, yolk and cream; stir until evenly mixed.
- Squeeze and shape dough into a log about 18" long with squared or round edges; wrap tightly in plastic wrap.
- Chill dough in refrigerator until very cold (2 hrs. up to 5 days).
- Preheat oven to 325°.
- Slice cold log into 24 evenly thick slices; place 1 ½" apart on 2 parchment-lined baking sheets.
- Lightly brush the top of each cookie with cream; sprinkle with sea salt.
- Bake in preheated oven until golden (about 18 min.).
- Let cookies rest on sheet pans for 5 min.
- Transfer cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
