Carrot-Almond-Chocolate Shortbread

carrot-almond-chocolate shortbread
Recipe by Christina Provo

ingredients ~

1/2 cup unsalted butter, room temperature
3/4 cup confectioners' sugar
3/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
grated rind of 1 orange
1 cup finely grated carrot
1 egg, room temperature
1 3/4 cup all-purpose flour
1/2 cup toasted almonds slivers, ground to a fine powder
1/2 teaspoon ground ginger
1/4 cup plus 2 tablespoons mini semisweet chocolate chips
sanding sugar, or granulated sugar

directions ~
  1. In a medium bowl, whisk together flour, ground almonds, and ginger; set aside.

  2. Beat butter with confectioners' sugar in large bowl for 2 minutes. Add salt, vanilla, and orange rind and beat until combined. next, add grated carrots and beat for another minute. Beat in egg until combined. Blend in half of flour mixture. Using a sturdy spatula or a wooden spoon, stir in remaining flour until a few traces of flour remain. mix in chocolate chips just until combined.

  3. Divide dough in half and roll each portion into a 1 1/2 inch wide log on a sheet of plastic wrap. refrigerate until firm, or overnight.

  4. Preheat oven to 350° and line a baking sheet with parchment paper. Place extra sugar on a platter. Roll one log at a time in the sugar to coat the outside. Slice into 1/4 inch slices and place 1/2 inch apart on prepared sheet. Bake for 13 minutes; cookies will be firm to the touch and bottoms will be golden brown. Remove from oven and let rest on sheet for 3 minutes before transferring to a cooling rack.
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