I’m usually the one behind the camera when I’m blogging. I cook in my no-so-photogenic kitchen and shoot the finished product using a simple setup in my dining room. With three little ones running around, I don’t always get a chance to get in front of the camera or snap many process shots.
A couple months ago, friends of ours stayed at our house while they were in town for a wedding—and since one of those friends is a super talented photographer, I took advantage. Despite my outdated cabinets and the fact that it was dark in my house that morning due to impending thunderstorms, I love what Taylor Rae Photography captured. You can see my little ones running around and my flour covered counters. I’ll admit my kitchen usually looks way messier, and I often wear yoga pants and a top-knot. But other than that, this is basically what it looks like when I’m trying to capture recipes for the blog. (What you can’t see in pictures, though, is the chaotic noise level from my kids.)
We shot my recipe for Chocolate Dipped Almond Shortbread. I based it off my Mix + Match Shortbread and used almond extract instead of vanilla. Originally I intended to dip the cookies in white chocolate but made a last minute adjustment using chocolate chips I had on hand. It’s a flexible recipe, though, so use whatever you want! You can also drizzle on both white and milk chocolate instead of dipping for a different look, try pistachios instead of almonds, or top them with a little sea salt.
Scroll down for the recipe!
Chocolate Dipped Almond Shortbread
Makes about 2 dozen cookies
Adapted from Ina Garten
3 sticks unsalted butter, at room temperature
1 cup granulated sugar
½ teaspoon almond extract
3½ cups all-purpose flour
1 teaspoon salt
6-8 ounces dark chocolate or semi-sweet chocolate chips
A handful of almonds, roughly chopped (just eyeball it)
Using a mixer with the paddle attachment, beat together the butter and sugar on medium speed until combined. Mix in the almond extract along with two teaspoons of water.
In a separate bowl, stir together the flour and salt. With the mixer on low, slowly pour the flour mixture into the butter mixture. Mix until ingredients are fully incorporated.
Place the dough on a floured surface and form into a log shape. Wrap the log in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees. Unwrap the dough and slice it into about ½ inch slices. Place cookies on an ungreased baking sheet. Bake for 22-25 minutes, or until the edges of the cookies turn golden brown.
Remove from oven and allow cookies to cool on a wire rack.
While the cookies are cooling, melt the chocolate over a double boiler or in 20-second intervals in the microwave, stirring frequently. Dip the cooled shortbread cookies into the chocolate and then lay them out on parchment paper.
Sprinkle on the chopped almonds, gently pressing them into the melted chocolate so they stick. Allow the chocolate to harden completely before serving. (You can place the cookies in the refrigerator to speed up this process.)
Serve and enjoy!