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Akoma Pecan Shortbread Cookies

A buttery shortbread, perfectly complemented by sweet, floral chocolate.

Yield: 2 dozen 2 inch cookies
Working Time: 50 minutes
This recipe contains: Tree Nuts, Gluten, Eggs, Dairy


2-1/2 cups [210g] all-purpose flour

¼ cup [25g] almond flour

1 tsp [3.5g] baking powder

½ cup [100g] granulated sugar

1/2 cup [55g] toasted pecans

1 tsp [4g] salt

1 cup [130g] Guittard 55% Akoma Chocolate Chips

1/2 cup + 5 tbsp [190g] cubed, cold unsalted butter

1 egg [30g] whites

½ tsp [3g] vanilla extract


Preheat oven to 350°F. Combine dry ingredients in a food processor. Add Akoma chips and process for 15 seconds, add cold butter, process until butter is pea sized pieces. Add egg white, process to a crumbly dough. Wrap in plastic and chill dough for 20 minutes, divide and form 2 logs about 2" diameter, and chill until firm enough to slice into 1/4" pieces. Sprinkle with large-grain sugar and bake for 16-18 minutes.