⅔ cup chocolate chips + an additional ½ cup for drizzling (optional)
Instructions
Using a stand mixer (or a hand mixer if you don't have one, cream the butter and sugar until well-mixed. Add the almond extract and salt and mix again. Finally add the flour and mix until combined.
Add the almonds and /3 cup of chocolate chips and mix until just combined.
Form a log out of the dough using your hands and wrap well in plastic wrap. Refrigerate overnight or for at least 8 hours.
When ready to bake, preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
Slice the cookies with a sharp knife and place at least one inch apart on the prepared cookie sheets.
Bake for 12-14 minutes. These stay light in color and won't turn golden brown.
Let cool on the cookie sheets for at least 10 minute before removing to a wire rack to cook completely.
Place the remaining ½ cup of chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring after each iteration, until melted. Drizzle over the cookies.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chocolate-almond-shortbread/