Shortbread with Chocolate Butter Cream - Restaurant Association of Nova Scotia

Ingredients

• 1/4 cup (60 mL) water
• 1/4 cup (60 mL) sugar
• 1/2 cup (125 mL) unsalted butter (at room temperature)
• 1/4 cup (60 mL) grated dark chocolate (preferably with 70 % cocoa)
• 1/2 cup (125 mL) icing sugar
• 1-1/2 cups (325 mL) butter
• 1/2 cup (125 mL) ground almonds or toasted hazelnuts
• 1 pinch of salt
• 1 large egg
• 2 cup (500 mL) flour
• 3 tbsp (45 mL) Amaretto or hazelnut cream liqueur (optional)