A buttery shortbread, perfectly complemented by sweet, floral chocolate.
2 dozen 2 inch cookies
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.