Scottish shortbread cookies flavored with both brewed Teeccino and finely ground Teeccino in any nut flavor will disappear moments after you present them. Easy to make and so irresistible, they accompany any afternoon Teeccino break or indulge in one or two after dinner to make that evening cup of Teeccino even more enjoyable. Created by Lys Gabriella Poet, celebrity Belgium chef whose grandmother made shortbread cookies a daily ritual!
- 1 cup butter, unsalted
- 2/3 cup brown sugar
- 2 + 1 tbsp Teeccino Caramel Nut, Vanilla Nut, Hazelnut or Amaretto
- 1 1/2 cups unbleached wheat flour or gluten-free baking flour (we recommend Bob’s Redmill gluten-free blend)
- 1/2 cups almond meal, finely ground
- 1 tsp vanilla extract
- pinch of salt
- With an electric mixer, beat the butter in a bowl until light and fluffy.
- Add the brown sugar and beat very well for a few minutes until very silky and creamy.
- Add the vanilla and blend well. Set aside.
- Grind 2 tbsp of any Teeccino nut flavor in a coffee grinder to a fine powder.
- In a food processor, grind together the flour, almonds, ground Teeccino and salt to obtain a well blended flour.
- Add flour blend 1/2 cup at a time to the butter mixture. Beat slowly until well blended.
- Using your hands, shape the dough into a long log about 2 inches in diameter. Wrap in foil and put in freezer until firm (20-30 minutes) or preferably, chill in refrigerator overnight.
- Line a baking sheet with parchment paper.
- Unwrap dough and cut into 1/4″ slices and place the slices on the cookie sheet about 1″ apart.
- Grind 1 tbsp Teeccino with 3 tbsp sugar to a fine powder in either a coffee grinder or a mortar & pestle. Sprinkle over the cookies.
- Bake at 300° F for 20 minutes. Cookies will crisp up as they cool.
- Makes about 2 dozen cookies. Store in an airtight container in the refrigerator.