White Chocolate–Dulce de Leche Shortbread
By America's Test KitchenPublished on October 17, 2013
Time
1½ hours, plus 1 hour cooling
Yield
Makes 48 cookies
Ingredients
¾ cup almonds, ground fine¾ cup (5 ¼ ounces/149 grams) sugar 4 cups (20 ounces/567 grams) all-purpose flour 24 tablespoons (3 sticks) unsalted butter, cut into ½-inch pieces1 ½ tablespoons grated orange zest 2 teaspoons vanilla extract 2 teaspoons almond extract 1 large egg white, lightly beaten4 ounces (113 grams) white chocolate, chopped fine½ cup dulce de leche
Before You Begin
White chocolate can seize easily; take care not to overheat it. A rasp grater is our favorite tool for zesting oranges (and other citrus). Look for dulce de leche in the international or baking aisle of your grocery store.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine almonds and ¼ cup sugar in small bowl; set aside.
- Using stand mixer fitted with paddle, mix flour, butter, orange zest, vanilla, almond extract, and remaining ½ cup sugar on low speed until dough forms, about 4 minutes. Divide dough into 3 equal pieces.
- Working with 1 piece at a time, roll dough into 12 by 8-inch rectangle on lightly floured counter. Brush dough with one-third of egg white, then sprinkle with one-third of almond mixture. Using fluted pastry wheel, cut dough into sixteen 3 by 2-inch rectangles. Repeat with remaining dough pieces, egg white, and almond mixture.
- Space cookies ½ inch apart on prepared sheets, 12 cookies per sheet. Bake until golden around edges, 15 to 20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before frosting. Repeat with remaining dough and cooled sheets.
- Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 1½ to 2 minutes. Using fork, drizzle chocolate over cookies. Microwave dulce de leche until pourable, about 30 seconds. Drizzle over cookies. Let chocolate and dulce de leche set, about 30 minutes, before serving. (Cookies can be stored at room temperature for up to 1 week.)
Time
1½ hours, plus 1 hour coolingYield
Makes 48 cookiesIngredients
¾ cup almonds, ground fine
¾ cup (5 ¼ ounces/149 grams) sugar
4 cups (20 ounces/567 grams) all-purpose flour
24 tablespoons (3 sticks) unsalted butter, cut into ½-inch pieces
1 ½ tablespoons grated orange zest
2 teaspoons vanilla extract
2 teaspoons almond extract
1 large egg white, lightly beaten
4 ounces (113 grams) white chocolate, chopped fine
½ cup dulce de leche
Ingredients
¾ cup almonds, ground fine
¾ cup (5 ¼ ounces/149 grams) sugar
4 cups (20 ounces/567 grams) all-purpose flour
24 tablespoons (3 sticks) unsalted butter, cut into ½-inch pieces
1 ½ tablespoons grated orange zest
2 teaspoons vanilla extract
2 teaspoons almond extract
1 large egg white, lightly beaten
4 ounces (113 grams) white chocolate, chopped fine
½ cup dulce de leche
Ingredients
¾ cup almonds, ground fine
¾ cup (5 ¼ ounces/149 grams) sugar
4 cups (20 ounces/567 grams) all-purpose flour
24 tablespoons (3 sticks) unsalted butter, cut into ½-inch pieces
1 ½ tablespoons grated orange zest
2 teaspoons vanilla extract
2 teaspoons almond extract
1 large egg white, lightly beaten
4 ounces (113 grams) white chocolate, chopped fine
½ cup dulce de leche
Why This Recipe Works
These simple cookies are packed with subtle flavors. The shortbread dough gets a double hit of almond from ground nuts and extract, and vanilla and orange zest add both brightness and depth. After baking, the cookies receive drizzles of caramelly dulce de leche and creamy white chocolate.
Before You Begin
White chocolate can seize easily; take care not to overheat it. A rasp grater is our favorite tool for zesting oranges (and other citrus). Look for dulce de leche in the international or baking aisle of your grocery store.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine almonds and ¼ cup sugar in small bowl; set aside.
- Using stand mixer fitted with paddle, mix flour, butter, orange zest, vanilla, almond extract, and remaining ½ cup sugar on low speed until dough forms, about 4 minutes. Divide dough into 3 equal pieces.
- Working with 1 piece at a time, roll dough into 12 by 8-inch rectangle on lightly floured counter. Brush dough with one-third of egg white, then sprinkle with one-third of almond mixture. Using fluted pastry wheel, cut dough into sixteen 3 by 2-inch rectangles. Repeat with remaining dough pieces, egg white, and almond mixture.
- Space cookies ½ inch apart on prepared sheets, 12 cookies per sheet. Bake until golden around edges, 15 to 20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before frosting. Repeat with remaining dough and cooled sheets.
- Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 1½ to 2 minutes. Using fork, drizzle chocolate over cookies. Microwave dulce de leche until pourable, about 30 seconds. Drizzle over cookies. Let chocolate and dulce de leche set, about 30 minutes, before serving. (Cookies can be stored at room temperature for up to 1 week.)
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