Almond Mocha Shortbread Recipe - Los Angeles Times

Name: Almond Mocha Shortbread Recipe - Los Angeles Times
Ingredients: 255 grams (9 ounces; 1 cup plus 2 tablespoons) unsalted butter, room temperature; 398 grams (14 ounces; 2 3/4 cups) all-purpose flour; 1 tablespoon instant espresso powder; 2 teaspoons baking powder; 1 teaspoon fine sea salt; 204 grams (7 ounces; 1 cup) granulated sugar; 1/4 cup cold whole milk; 103 grams (3 1/2 ounces; 1 cup) sliced almonds, roughly chopped; 61 grams (2 1/4 ounces; 1/2 cup) cacao nibs; 227 grams (8 ounces; 1 1/2 cups) toffee bits, such as Heath; 3 tablespoons matte white sugar snowflakes or pearl sugar, for decorating

www.latimes.com

Almonds, cacao nibs, coffee and toffee bits combine in these nutty, buttery shortbread bars inspired by Almond Roca candies.

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Ingredients

255 grams (9 ounces; 1 cup plus 2 tablespoons) unsalted butter, room temperature
398 grams (14 ounces; 2 3/4 cups) all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons baking powder
1 teaspoon fine sea salt
204 grams (7 ounces; 1 cup) granulated sugar
1/4 cup cold whole milk
103 grams (3 1/2 ounces; 1 cup) sliced almonds, roughly chopped
61 grams (2 1/4 ounces; 1/2 cup) cacao nibs
227 grams (8 ounces; 1 1/2 cups) toffee bits, such as Heath
3 tablespoons matte white sugar snowflakes or pearl sugar, for decorating