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.

View full recipe on www.latimes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.

Share this recipe:

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